Grilled Scallops with Warm Potato and Bacon Salad
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4 servings
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes

Ingredients:

• 6 large MountainKing® Red Potatoes
• 6 tbsp. butter melted
• Salt to taste
• 1-pound (3 medium) MountainKing® Butter Gold potatoes cut into 1 1/2-inch pieces
• 1 1/2 quarts vegetable broth or water
• 4 cloves garlic, divided
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 1/4-pound (about 5 slices) bacon, cut into 1-inch pieces
• 4 shallots cut into thin slices
• 1-tablespoon sherry vinegar
• 4 ounces friseé, washed (about 4 cups)
• 1 1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1 1/2 pounds sea scallops

Directions:

1. In large saucepan, bring broth, 3 cloves of the garlic, the rosemary, thyme and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic cloves; set aside.
2. In large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat.
3. In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown.
4. Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft.
5. Add reserved cooked bacon and vinegar, mixing until combined. In large bowl, toss potato mixture with friseé. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
6. Arrange salad evenly on 4 serving plates and set aside. Meanwhile, season scallops with remaining 1-teaspoon salt and 1/2-teaspoon pepper.
7. Grill scallops over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad.