Scallops with Bok Choy, Bacon and Apple Cider Vinegar

Scallops with Bok Choy, Bacon and Apple Cider Vinegar
Print Recipe
This recipe will yield 4 servings as an entree or 8 as an appetizer. A cast iron pan is the best for a great sear on the scallops.
Scallops with Bok Choy, Bacon and Apple Cider Vinegar
Print Recipe
This recipe will yield 4 servings as an entree or 8 as an appetizer. A cast iron pan is the best for a great sear on the scallops.
Prep Time Cook Time
10minutes 15minutes
Prep Time
10minutes
Cook Time
15minutes
Ingredients
  • 6 strips bacon chopped into 1/2 inch pieces
  • 6 cups bok choy roughly chopped
  • 1 tsp dried thyme
  • 2 apples chopped
  • 20 scallops dried with paper towel and seasoned with salt & pepper
  • 3 tbsp Frescolio Apple Cider Vinegar
  • 2 tbsp Frescolio Mono-Varietal EVOO or another flavoured evoo of your choosing
  • 1 tbsp bacon fat for cooking scallops
  • 1 tsp dried dill
  • salt and pepper to taste
Servings:
Units:
Ingredients
  • 6 strips bacon chopped into 1/2 inch pieces
  • 6 cups bok choy roughly chopped
  • 1 tsp dried thyme
  • 2 apples chopped
  • 20 scallops dried with paper towel and seasoned with salt & pepper
  • 3 tbsp Frescolio Apple Cider Vinegar
  • 2 tbsp Frescolio Mono-Varietal EVOO or another flavoured evoo of your choosing
  • 1 tbsp bacon fat for cooking scallops
  • 1 tsp dried dill
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Cook bacon in a large frying pan or dutch oven until crisp. Remove with a slotted spoon. Leave 2-3 tbsp of fat in the pan.
  2. Add the bok choy and thyme to the bacon fat and cook for 5 minutes. Add the Apple Cider Vinegar and apples, salt and pepper to taste. Continue cooking for a few more minutes. Return the bacon to the pan and keep warm while you sear the scallops.
  3. Heat the olive oil and and bacon fat in a cast iron pan on high heat till hot and shimmering. Add the scallops and cook for 3 minutes without moving them. Using a metal lifter, scrape the scallops from the pan and turn for another 3 minutes.
  4. While the scallops are cooking, plate the bok choy and apple mixture. When scallops are cooked, place on top of bok choy mixture. Top with a sprinkling of dried dill. Serve immediately.
Recipe Notes

For something different, try substituting a Varietal EVOO for: