RECIPES


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Mesclun Salad, Bacon Wrapped Scallops


Wrap the scallops in prosciutto before baking for a different twist on a classic recipe.


For the scallops: 12 slices bacon 24 sea scallops Freshly ground black pepper Mesclun salad greens


For the vinaigrette: 2 tablespoons Champagne vinegar 1½ teaspoons Dijon mustard 6 tablespoons vegetable oil ⅛ teaspoon salt Freshly ground black pepper


Preheat oven to 375 degrees. Cut bacon slices in half to make 24 pieces. Wrap each scallop in a piece of bacon. Place wrapped scallops on a lightly greased baking sheet. Sprinkle with black pepper. Bake for 15 to 20 minutes or until scallops are cooked through. In a small bowl, combine vinegar and mustard; blend well. With wire whisk, slowly incorporate oil until thick. Season to taste with salt and pepper. Place greens in a large salad bowl; add dressing and toss to coat. Place dressed greens on 8 individual salad plates. Add 3 bacon-wrapped scallops to each salad. Serves 8.


Sangria! Sangria!


{Champagne Vinaigrette}


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