1 1/2 quarts vegetable broth or water
4 cloves garlic, divided
1 sprig rosemary
1 sprig thyme
1 bay leaf
1 pound fingerling potatoes or small new potatoes, well scrubbed
1/4 pound (5 slices) bacon, cut into 1-inch pieces
4 shallots, cut into thin slices
1 tablespoon sherry vinegar
4 ounces salad greens, washed (about 4 cups)
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 1/2 pounds sea scallops
In large saucepan, bring broth, 3 cloves garlic, rosemary, thyme, and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic cloves; slice potatoes, then set aside.
In large nonstick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat. In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown. Mince remaining clove of garlic. Add garlic and shallots to potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined.
In large bowl, toss potato mixture with salad greens. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange salad evenly on 4 serving plates and set aside. Meanwhile, season scallops with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad.
Yield: 4 servings
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