Pan-seared Scallops and Pungent Greens with Hot Bacon Dressing
Until not so long ago, every kitchen in the south kept one staple ingredient in the refrigerator: a jar or coffee can full of rendered bacon drippings, used to flavor everything from collard green to cornbread.
The punch of flavor from the creamy, white agglomeration is undeniable, though health consciousness has no doubt reduced its use in many households. used occasionally as a fat in a vinaigrette, bacon drippings accent salads with greens that hold a lot of flavor and minerality.
A mix of greens works best: try arugula, baby beet greens, baby spinach, young dandelion leaves, watercress, frisee, mizuna, radish sprouts, or tatsoi.
The dressing is also good drizzled on sliced tomatoes, sautéed shrimp, or German-style potato salad.
