Bay Scallops with Bacon Vinaigrette

Bay Scallops with Bacon Vinaigrette
The other week we took Penelope on her first boat ride and it was a huge success. She is such a little fish. If there is water near, she is happy. I swear, it is because she was born in water, but her Papa is fish too. He is on the cusp of Aries/Pisces and he used to do competitive swimming, teach swim lessons. He has been surfing and fishing, since he was a kid too.

We got that hat at REI, mostly she rips it off, but I got her to wear for a little bit. And her shirt is another applique sneak peak, tutorial coming soon, promise!
Bay Scallops with Bacon Vinaigrette
This is what happened on the way in after a morning of boating and scalloping. Scalloping is probably the most fun I have had in a really long time. I will have to do another post on scalloping soon.

When we got home, I cooked up our scallops. It was such an interesting feeling to cook something that I also harvested/gathered myself. When I was out there, I totally felt in tune with hunter/gather humans that have come before me. It was also super cool to be eating an animal food that was local and in season. Veggies are easy to eat local, but meat is a whole other ball game.

Before the recipe, just a note. Please excuse these horrible pictures. My husband took them.  🙂
Bay Scallops with Bacon Vinaigrette

Bay Scallops with Bacon Vinaigrette Recipe


All ingredients are to taste

  • Chopped bacon
  • Fresh scallops
  • Minced garlic
  • Apple cider vinegar


  1. Chop up your bacon and get it started cooking.
  2. While the bacon is cooking, lay out your scallops on a towel to get rid of any excess moisture.
  3. When the bacon is cooked, remove it and set aside
  4. Then I add minced garlic, apple cider vinegar, and lemon juice
  5. Mix it all up and let the garlic cook for a second. I used med-high heat on a cast-iron skillet
  6. Then add the scallops, cooking for about a minute and half, then take it off the heat and let it cook for another minute or two. The trick to scallops is not to over cook them!
  7. Then mix your bacon back in and toss.
  8. Serve over pasta or a salad.
  9. Inhale.

Bay Scallops with Bacon Vinaigrette

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  • Maureen
    August 8, 2011 at 7:08 PM

    That picture of P sleeping is precious! I have never had scallops before… I never ever ate fish until I was pregnant with Nora, and could not get enough of sushi. What do they taste like, or more important, what kind of texture do they have? That looks super scrum!

  • Stephanie
    August 8, 2011 at 7:18 PM

    They are kind of chewy, but I like the texture. They are not slimy like oysters. I don't know how to describe the taste, but they are yummy. I even ate several raw that day out on the boat, and they have an amazing flavor to them just as they are.

  • Lauren Lawrence
    February 22, 2012 at 6:53 PM

    Hey! Just a little clarification, did you cook the garlic/lemon juice/vinegar mixture in the bacon grease? Thanks!

    • Stephanie
      February 22, 2012 at 7:58 PM

      That is correct! I use really good quality bacon, from a local farm that pastures his pigs. Bacon and bacon grease consumed this way, is actually healthy for you!

      • Lauren Lawrence
        February 22, 2012 at 9:39 PM

        Thanks! 🙂

      • Tina
        August 20, 2013 at 12:38 AM

        I don’t see the instructions to freeze, so I am guessing you just put all the ingredients in a gallon bag as usual and freeze??

        • Stephanie
          August 20, 2013 at 12:46 AM

          You got it!