Grilled Scallops with Warm Potato Bacon Salad

• 1-1/2 quarts vegetable broth
• 4 cloves garlic, divided
• 1 sprig thyme
• 1 bay leaf
• 1 pound Rocky Mountain Gourmet Fingerling Potatoes cut into 1-1/2-inch pieces
• 1/4 pound bacon, cut into 1-inch pieces
• 4 shallots, cut into thin slices
• 1 tablespoon sherry vinegar
• 4 ounces frisee, washed
• 1-1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1-1/2 pounds sea scallops

In large saucepan, bring broth, 3 cloves of garlic, rosemary, thyme and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic cloves; set aside.

In large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat. In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown. Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined. In large bowl, toss potato mixture with friseé. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates and set aside.

Meanwhile, season scallops with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad. Makes 4 servings.

Recipe courtesy of the U.S. Potato Board.

Per serving: About 514 cal, 52 g pro, 32 g carb, 19 g fat, 130 mg chol, 1,741 mg sod, 4 g fiber.