Friday (5/27): Simple Seared Scallops and Wilted Arugula Salad

My husband and his friend went to the local fish market last Saturday morning.  We were hoping to find some fresh scallops, but he came back with frozen.  I wanted to make sure I cooked these right so that they weren't mushy and chewy.  (if you can get fresh, do it, much easier to cook.)
When I looked for info about cooking the frozen version, this is what I found:
Take the time to let the scallops thaw in the fridge overnight.  Then make sure they are good and dry (pat with paper towels)  Wet scallops will not sear properly.
We're serving this with Emeril's arugula salad.  (and maybe some kind of starch for the girls)

Game plan:  

Cook the bacon first.

When bacon is almost done (around 6 min mark) heat  pan for scallops.

Right before you flip the scallops, add the arugula to the bacon mix.  Both dishes should finish at the same time.  :)  

Ingredients  (recipe from Food Network) 

• 1 to 1 1/4 pounds dry sea scallops, approximately 16
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Directions

Remove the small side muscle from the scallops (if not done already), rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Garlic, Bacon Wilted Arugula:

• 2 ounces thick-cut bacon, diced
• 2 large garlic cloves, thinly sliced
• 5 ounces baby arugula
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper

Set a 10-inch saute pan over medium heat and add the bacon. Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and saute for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes. Serve immediately.