Tomato Apple Salsa Scallop Salad
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves 4
2 Large Backyard Farms Beefsteak Tomatoes
1/2 cup apples, diced
1/4 cup cucumbers, diced
1/4 cup onion, diced
1/4 cup golden raisins
1/4 cup green pepper
1 tablespoon cilantro, chopped finely
2 tablespoons lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
4 strips bacon
1/2 pound dry scallops
1 bag mixed greens
1/2 cup honey ginger white balsamic vinegar
Take the tomatoes and cut 2 slices from each tomato about 1⁄4 inch thick and set aside.
To create the Tomato Apple Salsa, scoop out and discard the inside of the 4 halves of tomato. Dice the outer portion of the tomatoes finely and place in a medium bowl. Add the apples, cucumber, onion, pepper, raisin, and cilantro to the bowl of tomatoes. Add salt, pepper, sugar and lemon juice, tossing with a spoon. Let it rest in the refrigerator while cooking the bacon and scallops.
Cook bacon on the stove top in a frying pan until golden brown and break into small pieces. Wash and pat dry the scallops. Heat the butter over medium/high heat and fry scallops 6 to 8 minutes on each side or until browned (don’t overcook).
Plate the mixed greens with a slice of tomato, a scoop of salsa, a few scallops and bacon pieces. Drizzle with honey ginger white balsamic vinegar and serve.
A Note from Kevin T., Creator of this Recipe
Backyard Beefsteak Tomatoes are the highlight of this fall salad. A sweet crisp salsa of apples, onions, cucumbers, peppers, raisins and cilantro lay the foundation for succulent scallops and bacon pieces. You can't forget a light drizzle of honey ginger white balsamic vinegar.