Scallops with Bok Choy, Bacon and Apple Cider Vinegar
This recipe will yield 4 servings as an entree or 8 as an appetizer. A cast iron pan is the best for a great sear on the scallops.
Prep Time
Cook Time
Prep Time
Cook Time
  • 6strips baconchopped into 1/2 inch pieces
  • 6cups bok choyroughly chopped
  • 1tsp dried thyme
  • 2 appleschopped
  • 20 scallopsdried with paper towel and seasoned with salt & pepper
  • 3tbsp Frescolio Apple Cider Vinegar
  • 2tbsp Frescolio Mono-Varietal EVOOor another flavoured evoo of your choosing
  • 1tbsp bacon fatfor cooking scallops
  • 1tsp dried dill
  • salt and pepperto taste
  1. Cook bacon in a large frying pan or dutch oven until crisp. Remove with a slotted spoon. Leave 2-3 tbsp of fat in the pan.
  2. Add the bok choy and thyme to the bacon fat and cook for 5 minutes. Add the Apple Cider Vinegar and apples, salt and pepper to taste. Continue cooking for a few more minutes. Return the bacon to the pan and keep warm while you sear the scallops.
  3. Heat the olive oil and and bacon fat in a cast iron pan on high heat till hot and shimmering. Add the scallops and cook for 3 minutes without moving them. Using a metal lifter, scrape the scallops from the pan and turn for another 3 minutes.
  4. While the scallops are cooking, plate the bok choy and apple mixture. When scallops are cooked, place on top of bok choy mixture. Top with a sprinkling of dried dill. Serve immediately.
Recipe Notes

For something different, try substituting a Varietal EVOO for: