Scallops and Bacon, Lettuce and Tomato

Are you familiar with the Wheel of Fortune Before and After.  That was the thought process of our dinner tonight.

I wanted to enter the Olivia’s Organics Summer Harvest Recipe Contest so I have been thinking of interesting combos the last few weeks. 

After some deep thinking I decided I wanted to use scallops (because I love them so) – what goes best with scallops – bacon of course.  Then my mind wandered to one of my favorite sandwiches – a BLT.  My salad was born. 

First I sliced 2 tomatoes and roasted them in a baking dish at 400 degrees for close to 30 minutes.  Before baking, I sprinkled the tomatoes with dried oregano and basil and drizzled with olive oil.  The tomatoes were from our CSA last week! 

While those were in the oven, I cooked some bacon on a baking sheet fitted with a cooling rack. 

After the tomatoes and bacon were done, we set out to make a salad dressing.  Here is what we mixed together:

• 1/4 cup milk
• 1 tablespoon milk (plus more to thin dressing to your desired consistency)
• 1 clove of garlic grated on the microplane
• 2 leaves fresh basil
• 2 small stalks of fresh oregano
• 1 tablespoon lemon juice

Lastly we seared the fresh scallops in a hot skilled with a little olive oil just until they were cooked.  You don’t want to overcook them! 

I found an avocado on the counter so I added that as well to the Olivia’s Organics Mixed Greens.

How could you go wrong with this combination?  The sweetness of the tomatoes and scallops were a great contrast to the salty bacon and tang of the garlic. 

Wish me luck with the contest!