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Seared Scallop & Bacon Salad

I love scallops. And I really love bacon wrapped scallops. But bacon wrapped scallops are kind of a pain to make. You have to slice the strips of bacon, wrap them around the scallops and hold them with toothpicks, then bake them. That’s way too much work. So I went looking for a bacon and scallop recipe that was easier and I struck gold. I never thought I’d be posting a Martha Stewart recipe but here it is (modified a little). And it’s awesome. My only regret is that I didn’t make twice as much.


Prep time: 5 - 10 minutes

Cooking time: 20 minutes

Serves: 3 - 4


  • 1 lb scallops

  • 6 strips of your favorite bacon from pasture raised pork cut into ¾ inch pieces

  • Freshly ground pepper

  • ¼ sweet onion, diced

  • 1 cup white wine

  • 2T butter

  • 2-3 C Salad greens



  • Heat a large skillet on medium-low heat and cook the bacon slowly until slightly crisp (about 6-10 minutes depending on thickness of bacon)

  • While the bacon is cooking, slice the scallops in half (so the slices are round, not half-circles)

  • Remove the bacon and place on a paper towel to drain

  • Remove all but about 2 tablespoons of bacon fat from the pan

  • Season the scallops with pepper, place the scallops in the skillet and cook for about 2 minutes per side, until they are slightly golden. Don’t overcook the scallops! If you do, they’ll be rubbery and ruined. They should be slightly opaque but still very tender when done.

  • Remove the scallops from the skillet and set them aside

  • Add the diced onion to the pan and cook until translucent.

  • Add white wine to skillet and simmer until reduced by about ⅔. About 4-5 minutes.

  • Add butter and continue to simmer until the sauce thickens. About 2 minutes

  • Turn off the heat and add the bacon and scallops back to the pan and stir to coat

  • Put the bacon scallop mixture on a bed of salad greens and serve