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Grilled Sea Scallops with Crispy Bacon-Green Onion Relish and Warm Bacon-Onion Vinaigrette

If you are a scallop fan, you'll dig this dish. I promise. Meaty scallops paired with a tangy sauce and then topped with crispy bacon and fresh green onions is a combination that's hard to beat.

Course Main Course
Cuisine American
Servings 2
Author The Cowgirl Gourmet found this recipe in Bobby Flay's Grill It cookbook


For the vinaigrette:

  • 3 tablespoons olive oil divided (1 Tablespoon for cooking scallops and 2 Tablespoons for the scallops)
  • 3-4 pieces nitrate-free applewood smoked bacon as lean as you can find
  • 2 green onions white and green parts, rinsed, dried and sliced lengthwise and then thinly sliced
  • 1 big shallot finely diced
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly chopped thyme leaves
  • Kosher salt and freshly ground black pepper

Perfectly grilled sea scallops

  • 1 lb. sea scallops muscle removed
  • 2-3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper


For the vinaigrette

  1. Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the chopped bacon and cook until golden brown and crisp, about 8-10 minutes.

  2. With a slotted spoon, remove the bacon and place on a paper towel-lined plate to drain. Transfer to a small bowl, add chopped green onions, toss and set aside.

  3. Reheat the bacon grease in the pan and add the shallots, cook until soft, about 2 minutes. Add the vinegar and sugar and cook until sugar dissolves. Remove from the heat, stir in the mustard and thyme and season with salt and pepper.

For the perfectly grilled scallops

  1. Heat the grill to high. Dry the scallops well.

  2. Brush the scallops on both sides with oil, making sure they are well coated and season with salt and pepper. Place the scallops on the grill and grill until golden brown and slightly charred, about 5 minutes. Turn over and continue cooking for 2-3 minutes longer until just cooked through, though you do want the center slightly pink.

  3. Transfer the perfectly grilled scallops to a platter, drizzle the warm bacon-onion vinaigrette over the top and sprinkle liberally with the crispy bacon-green onion relish.

  4. If you're not carb-free like me, I would like this served over polenta, rice, etc. along with a side of sauteed spinach.