Scallops & Bacon with Asparagus Artichoke Salad

Scallops with Bacon and Asparagus Artichoke Salad

Using turkey bacon keeps this recipe in the Zone and makes the scallops and salad taste amazing.


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • Cooking spray - olive oil
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 lb Large sea scallops - (about 12)
  • 3/8 tsp Kosher salt - divided
  • 1/8 tsp Freshly ground black pepper
  • 2 slices Louis Rich turkey bacon
  • 1/2 cup Sliced shallots
  • 2 Garlic cloves - thinly sliced
  • 3 tbsps Kitchen Basics unsalted vegetable stock
  • 8 oz Trimmed watercress
  • 1 Asparagus Artichoke Salad - (see recipe in sides and snacks)
  • 2 Apples - shared
Calories 338
Total Fat 10g
Carbohydrates 44g
Fiber 15g
Protein 25g


  1. Heat a large cooking-oil-sprayed, oven-safe skillet over medium-high heat. Add oil to pan; swirl to coat.
  2. Sprinkle both sides of scallops evenly with 1/4 teaspoon salt and pepper.
  3. Add scallops to pan and cook 3 minutes or until done, turning after 2 minutes. Remove from pan; keep warm.
  4. Cook bacon in a large skillet over medium heat until crisp.
  5. Remove bacon from pan and crumble. Discard all but 2 teaspoons drippings.
  6. Add shallots and garlic to drippings in pan and sauté 2 minutes.
  7. Add broth to pan and bring to a boil.
  8. Add remaining 1/8 teaspoon salt and watercress to pan and cook for 30 seconds or until greens begin to wilt.
  9. Evenly divide scallops and watercress among each of 4 plates.
  10. Sprinkle servings evenly with bacon.
  11. Enjoy 1/2 apple.