Fried Scallop Iceberg Wedge with Bacon Crumble

Serves 4 · 25 min prep · 25 min cook

Ingredients

• 1 lb dry sea scallops
• 6 slices thick-cut bacon
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large egg
• 1 cup panko breadcrumbs
• 2 cups neutral frying oil
• 1 large head iceberg lettuce
• 1 cup cherry tomatoes
• 1/2 cup blue cheese crumbles
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 Tbsp buttermilk
• 1 Tbsp fresh lemon juice
• 2 Tbsp chopped chives
• 1/2 tsp hot sauce

Instructions

1. 1Cook the bacon in a large skillet over medium heat until deeply crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels, cool slightly, then crumble into irregular bits; set aside and reserve a spoonful of bacon fat if desired for extra flavor later.
2. 2Pat scallops dry, season with salt and pepper, and set up a breading station: flour mixed with garlic powder, onion powder, and remaining salt and pepper in one bowl; beaten egg in a second; panko in a third.
3. 3Coat each scallop in flour, dip in egg, then press into panko until fully covered. Heat oil in a clean skillet to 350°F and fry scallops in batches 2–3 minutes per side until golden brown and crisp. Drain on a rack and keep warm.
4. 4Remove any wilted outer leaves from the iceberg, then cut the head into four thick wedges, keeping the core intact so each wedge holds together. Rinse gently if needed and pat dry.
5. 5Whisk mayonnaise, sour cream, buttermilk, lemon juice, most of the chives, hot sauce, and salt and pepper into a thick, pourable blue-cheese-style dressing; fold in half the blue cheese crumbles for texture.
6. 6Place each lettuce wedge on a large plate or shallow bowl. Halve the cherry tomatoes and scatter them and over the wedges.
7. 7Arrange three or four hot fried scallops on and beside each wedge. Spoon the creamy dressing generously over the lettuce and scallops.
8. 8Finish with a heavy sprinkle of bacon crumble, remaining blue cheese, and the last of the chives. Serve immediately so the scallops stay crunchy against the cool, crisp lettuce.