Warm Scallop Salad with Cumin

This recipe is coupled with the "Cheese Baskets" recipe that is also in the data base. It's wonderful for a dinner party or anytime just for fun. Prep time does not include the making of the cheese baskets. Both recipes are from Bon Appetit

• Ready In: 17 mins
• Serves: 8

Ingredients

• 3  tablespoons white wine vinegar
• 2  teaspoons dry mustard
• 1 1⁄2 teaspoons sugar
• 1⁄4 cup  corn oil
• 3  tablespoons hazelnut oil or 3  tablespoons walnut oil
• 4  slices bacon, cut crosswise into 1/2 inch pieces
• 1⁄8 teaspoon cumin
• 16  large sea scallops, split horizontally in half
• 1  tablespoon lemon juice
• 8  cups  assorted  baby greens
• 1⁄4 cup pine nuts

Directions

1. Whisk vinegar, mustard and sugar in a small bowl.
2. Gradually whisk in both oils.
3. Season with salt and pepper to taste.
4. Set aside at room temperature.
5. Cook bacon in a large nonstick skillet over medium heat until crisp.
6. Remove to paper towels and set aside.
7. Leave drippings in Skillet.
8. Add cumin to skillet and cook 30 seconds until fragrant.
9. Add scallops and cook 30 seconds per side until opaque in center.
10. Season to taste with salt and pepper.
11. Drizzle with lemon juice and remove from heat.
12. Place baby greens in a large bowl.
13. Toss with enough dressing to coat.
14. Arrange 1 cheese basket on each plate.
15. Fill with salad mixture.
16. Top with warm scallops and sprinkle with pine nuts and bacon.