• 4-5 large "dry pack" sea scallops per serving


• 2-3 slices bacon per serving


• 1/2 head Belgian endive per serving


• approx. 6-8 grape or cherry tomatoes per serving




For the tomato vinaigrette:



• 1-2 Tbs canned tomato juice or V-8 per serving


• 1-2 Tbs olive oil per serving


• black pepper to taste

PROCEDURE:

Get started by crisping up 2-3 slices of bacon per serving. Slice half a head of Belgian endive, per serving, into long thin strips lengthwise and also use a small mixing bowl to combine equal parts of canned tomato juice and extra virgin olive oil with a little black pepper to taste and whisk that up.

Once the bacon is out of the pan and draining on paper towels, pour off most, but not all of the bacon fat and then turn the heat to medium high and season the scallops with salt and pepper and sear those right in the pan.

Scallops with Bacon and Endive

A different take on scallops in bacon!

Take the scallops out of the pan and put those on the paper towels with the bacon and throw in the sliced Belgian endive, and a handful of grape tomatoes, and let those roast for a few minutes and finish by crumbling in the cooked bacon and turn the heat off.

Place some of the warm Belgian endive and tomato salad in the center of the plate and finish with the tomato vinaigrette around the outside of that and the scallops on top of the vinaigrette.

HINTS:

This will work with other types of fish or even chicken or pork!