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