Bacon Wrapped Scallops on top of Arugula Salad w/ Lemon Vinaigrette

Bacon wrapped Scallop on top of arugula salad w/ lemon vinaigrette

4-5 large Sea scallops
1 pd bacon(center cut with 40% less fat is great for this)
1 bunch arugula
1 red bell pepper
1 lemon
salt, pepper and olive oil




1. wash your scallops and pat dry with paper towel. Take off any abductor muscles still attached(they are edible, but tough)
2. Take your CENTER CUT bacon(this is important because it is sliced thinner, so the bacon can crisp and the scallop wont be over cooked). Cut it in half and then wrap it around your scallop. I did 1 around the outside circumference, and 1 around the flat side. Total bacon coverage. Hold it together with toothpicks
3. Sear your bacon wrapped scallops on MED heat, ON ALL SIDES, until bacon is crispy. The scallop should be done when the bacon is done.
4. Add lemon juice, salt and pepper into a bowl then slowly whisk in olive oil until the dressing is thick. Toss arugula and thinly sliced red bell pepper in vinaigrette
5. Serve scallop on bed of salad with lemon wedges as garnish

Caramelized Tomato Carprese Salad Crostini w/Balsamic Reduction

Nate and I decided to serve ourselves up a yummy 3 course meal! Initially, it was intended to be a four course meal, but after all of this deliciousness there was no room nor interest in dessert! This is how our meal began!

Caramelized Tomato Carprese Salad Crostini w/Balsamic Reduction

1 french baguette
1 pd. fresh mini-mozzarella balls
1 pd fresh cherry tomatoes
1 bunch fresh basil
1 cup balsamic vinegar
salt, pepper and olive oil


1. cut the baguette into 1/2 inch thick pieces. brush with olive oil and bake at 400 until just getting brown. remove from oven and cool.
2. put the 1 cup of balsamic into a sauce pan and cook on Med heat until reduced by half.
3. Pre-heat BROILER to high(about 500degrees). cut the cherry tomatoes in half and lay on a baking sheet. drizzle with olive oil and sprinkle with salt and pepper. Broil for 10-15 mins, checking frequently. Take them out when they start to bubble and are charred around the edges.
4. slice the mini mozzarella balls into thin slices. Cut the basil into thin strips(chiffinade)
5. lay the tomatoes and cheese on the toast, alternating back and forth(cheese, tomato, cheese, tomato ect). sprinkle with the chiffinade basil and drizzle with balsamic reduction!