Carrot and Feta Salad with Bacon-Wrapped Scallops
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Loading...Carrot ribbons dressed in a citrusy vinaigrette with salty feta and toasted pistachios add a fresh, crunchy counterpart to the buttery richness of bacon wrapped scallops, drizzled with a garlicky butter sauce.
Ingredients
- Carrot Salad
- 1/2 tsp. Orange Zest, grated
- 2 tbsp. Orange Juice
- 2 tbsp. Champagne Vinegar
- 2 tbsp. Olive Oil
- 1/2 tsp. Honey
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 1 lb. Carrots, cut into ribbons
- 1/4 cup Feta, crumbled
- 1/4 cup Fresh Mint, chopped
- 1/4 cup Pistachios, toasted
- Bacon-Wrapped Scallops with Butter Sauce
- 1 lb. Medium-sized Scallops, rinsed and patted dry
- 1 lb. package Bacon, strips cut in half
- 1/2 Stick Salted Butter
- 2 cloves Garlic, minced or pressed
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Fresh Parsley, chopped
- Fresh cracked Black Pepper, to taste
Instructions
Carrot Salad
Whisk orange juice, zest, vinegar, salt, pepper, honey and olive oil in a large bowl until well combined.
Using a vegetable peeler, cut the carrots into long ribbons and toss to combine with dressing.
If using raw pistachios, lightly toast in a dry skillet until the pistachios are fragrant.
Add mint, feta and pistachios, to carrots and dressing, toss to combine.
Bacon-Wrapped Scallops with Butter Sauce
Preheat oven to 375 degrees.
Wrap each scallop in a halved strip of bacon, secure with a toothpick if needed.
Place bacon-wrapped scallops on a parchment-lined sheet tray and bake for 15-20 minutes, or until the bacon is cooked through and browning.
While scallops are baking, melt butter in a saucepan over medium-low heat and stir in lemon juice, garlic and parsley. Let the butter get bubbly, but remove from heat before it browns.
When scallops come out of the oven, remove any toothpicks and transfer scallops to a serving dish.
Drizzle scallops with the melted butter sauce and top with fresh cracked black pepper, to taste.