1/4 lb bacon (diced) 1 lb scallops 1/2 lb large shrimp Peeled & deveined Salt & white pepper 1 tsp minced garlic 1 cup diced tomatoes (fresh) 6 Tbsp extra virgin olive oil 2 Tbsp cider vinegar 1 Tbsp Dijon mustard 1 Tbsp fresh lemon juice 1 Tbsp minced shallots Freshly ground black pepper 1/2 teaspoon fresh oregano 2 Tbsp chopped parsley leaves 1 Boston or leaf lettuce
Cook bacon in a large skillet over medium heat, until crispy. Remove with a slotted spoon and drain. And reserve.
Pour excess grease from the skillet, reserving 3 Tbsp of the bacon dripping.
Season the scallops and the shrimp with the salt and white pepper.
Saute the scallops and shrimp in the drippings until they are cooked and have a nice color. Add garlic to the pan and cook for 30 seconds, no more. Remove the scallops and shrimp from the pan, and place in a large bowl.
Toss the tomatoes with the seafood, and add the bacon.
In a small bowl combine the mustard and vinegar and mix. Add the lemon juice and shallots Black pepper and a touch of salt.
Wisk in the olive oil slowly until well blended. Pour dressing over the warm mixture, tossing to coat. Sprinkle oregano and parsley over the salad and toss to coat.
Arrange two lettuce leaves on each. Divide the seafood salad among 6 plates, on top of the lettuce, and serve immediately.