Side Pannel
Scallop Bacon Sandwiches

- Prep Time: 15 minutes
- Cooking Time: 16 minutes
- Serves: 4-5 serving
Scallop Bacon Sandwiches
- Recipe Submitted by Cool Whip on 09/12/2014
Category: Sandwiches
Ingredients List
- 4 slices of bacon
- 20 large scallops
- ½ teaspoon curry powder
- ½ teaspoon red pepper
- ¼ teaspoon sea salt
- ¼ cup red onion, thinly sliced
- ½ cup baby spinach leaves, stems removed
- coconut oil cooking spray, or olive oil in a misto
- Shallot Sauce
- 1 tablespoon bacon grease
- 2 shallots, finely diced
- 4 tablespoons balsamic vinegar
- ¼ teaspoon honey
Directions
1. In a large frying pan, fry the bacon over medium-high heat. While the bacon is cooking, mix the curry powder, red pepper, and sea salt in a small bowl . On a small plate arrange the scallops in a single layer. Sprinkle half of the seasoning over the scallops. Place the scallops, seasoned side down in a frying pan coated with cooking spray. Fry the scallops over medium-high heat for 3 minutes. Sprinkle the remaining seasoning onto the scallops, flip, and cook another 3 minutes. Once cooked, remove both the scallops and the bacon from their pans, and set aside. Reserve one tablespoon of the bacon grease.
2. Add the one tablespoon of bacon grease, shallots, balsamic vinegar, and honey to a medium-sized saucepan. Simmer on medium-high heat until the sauce thickens.
3. Cut each scallop in half horizontally. Cut the bacon into 1-inch sections. To assemble, place a piece of bacon, a sliver of onion, and a leaf or two of spinach on top of half a scallop, placing the other half scallop on top of that. Secure each stack with a toothpick, and finish with a small dollop of the shallot sauce.
2. Add the one tablespoon of bacon grease, shallots, balsamic vinegar, and honey to a medium-sized saucepan. Simmer on medium-high heat until the sauce thickens.
3. Cut each scallop in half horizontally. Cut the bacon into 1-inch sections. To assemble, place a piece of bacon, a sliver of onion, and a leaf or two of spinach on top of half a scallop, placing the other half scallop on top of that. Secure each stack with a toothpick, and finish with a small dollop of the shallot sauce.
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