Scallops & Shrimp Salad w/ Bacon Tomatoes & Dijonnaise Vinaigrette


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.