Scallop BLT Salad | Adelphia Seafood, Pennsylvania
Cook bacon in skillet until crisp. Transfer to paper towels to drain. Once cooled, chop bacon into small pieces.
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Cooking tools:
- Nonstick skillet
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Stove
- Serving bowl
Ingredients
- 1 pound Dry Sea Scallops
- 4 slices bacon ((thick cut preferred))
- 1 ¼ cup balsamic vinegar
- 1 ¼ tbsp brown sugar
- cherry tomatoes (thinly sliced)
- 1 avocado (chopped into ½ inch pieces)
- salt
- ground black pepper
- 1 tbsp butter
- 1 tbsp vegetable oil
- greens of your choice! ((romaine, spinach, bibb, etc.))
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