Grilled Scallops with Warm Potato and Bacon Salad

Grilled Scallops with Warm Potato and Bacon Salad

1 1/2 quarts vegetable broth or water
4 cloves garlic – divided
1 rosemary sprig
1 thyme sprig
1 bay leaf
1 pound potatoes – (3 medium) cut into 1 1/2-inch pieces
1/4 pound bacon – (about 5 slices) cut into 1-inch pieces
4 shallots – cut into thin slices
1 tablespoon sherry vinegar
4 ounces frise̩ Рwashed (about 4 cups)
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 the garlic, the 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.