Scallops with Bacon, Peaches & Radicchio Slaw
Recipe type: Dinner, Entree, Main, Seafood
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 2
I love the way these 4 ingredients work together--sweet sea scallops, smokey bacon, juicy peaches, and bitter radicchio.
  • 6 U12 Sea Scallops, rinsed and patted very dry with paper towels
  • 4 strips Thick-Cut Bacon
  • 2 smallish or 1 large Peach, peeled and cut in thick slices
  • ¼ head Radicchio, thinly sliced
  • Olive Oil
  • Butter
  • Balsamic Vinegar
  1. Heat a grill pan over high heat. Grill the bacon until slightly crisp at the edges but still a little chewy in the middle, a couple of minutes per side. Drain on a paper towel.
  2. Meanwhile, place the peaches on the other side of the grill, sprinkle with salt and pepper, and grill for a minute or 2 per side. If you don't have a giant grill pan, don't sweat it--just use a couple of sauté pans instead.
  3. When the bacon and peaches are nearly ready, heat about 1 Tbsp. each butter and olive oil in a large skillet (I like using my cast-iron pan for this) over high heat. Sprinkle the scallops with kosher salt and place in the hot pan. Let the scallops cook, undisturbed, until light golden, about 2 minutes. Flip and cook for 1-2 minutes on the other side.
  4. Dice a few of the peach slices and toss them and the radicchio with a little olive oil, salt, pepper, and a few drops of balsamic vinegar.
  5. Place 2 strips of bacon on one side of each plate. Top with 3 scallops and wedge a slice or 2 of peach between each scallop. Mound the radicchio on the other side of the plate and serve.
Recipe by strawberryplum at