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Heirloom Lettuce Salad with Bacon, Scallops, and Roasted Tomatoes

Here's a recipe that serves as an elegant starter salad or a satisfying luncheon entrée. Tender, colorful heirloom lettuce leaves form a lovely bed for juicy scallops wrapped in thin bacon and broiled until crisp. The combination of sweet, nutty scallops and salty bacon is divine! Toss the salad leaves and roasted cherry tomatoes with your favorite vinaigrette, or try ours.

2 Servings


½ us liquid pint

cherry tomatoes (cut in half)

4 Tbsp

extra-virgin olive oil

1 Tbsp

sherry vinegar

1 Tbsp


1 tsp

Dijon mustard

¼ tsp


Sea salt and freshly ground black pepper


sea scallops (side muscle removed)

6 slice

bacon, very thinly sliced

4 oz

Earthbound Farm Organic Heirloom Lettuce Leaves OR Whole Organic Heirloom Lettuces, (washed and dried)


Position a rack in the middle of the oven and preheat to 250 degrees F.

Line a rimmed baking sheet with parchment or a Silpat liner and arrange the cherry tomatoes on it in a single layer, cut side up. Roast the tomatoes until they begin to shrivel and dry, about 2 hours. The tomatoes should retain some of their moisture, but their flavor will concentrate and sweeten from the long, slow roasting. Remove the pan from the oven and let the tomatoes cool.

To make the vinaigrette, combine the oil, vinegar, mayonnaise, and mustard in a glass jar. Seal tightly and shake vigorously to combine. Season with salt and pepper to taste. Let the vinaigrette sit at room temperature while you finish the salad. The dressing can be refrigerated, covered, for up to 5 days; let it return to room temperature before using.

Pat the scallops dry with paper towels. Cut the bacon slices in half to create 12 pieces. Wrap a piece of bacon around each scallop; cut away any bacon that overlaps. Place the wrapped scallop seam-side down on a rimmed baking sheet lined with parchment or a Silpat liner. Repeat with the remaining scallops and bacon slices.

Position a rack about 5 inches below the broiler and turn the broiler on high. Cook the scallops, turning them with tongs as needed, until scallops and bacon are cooked, 5 to 10 minutes depending on the size of the scallops. Watch carefully so the bacon doesn’t burn.

Meanwhile, place the lettuce leaves and roasted cherry tomatoes in a large salad bowl. Add some of the vinaigrette and toss to coat. Divide the salad between 2 (for an entrée) or 4 plates (for an appetizer). Top each salad with some of the scallops and serve immediately.


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