Lemony mascarpone layered beneath a bed of kale and tomatoes, then topped with sweet scallops wrapped in bacon for an elegant and easy-to-prepare salad.

Bacon-Wrapped Scallops Salad

Place kale, ½ Tbsp. lemon juice and salt in a large bowl. Gently massage kale by rubbing between fingers for 1 to 2 minutes or until kale turns dark green and is tender. Set aside.

Whisk together mascarpone, 1 tsp. lemon zest and remaining 2 Tbsp. lemon juice. Spread mascarpone mixture onto 2 serving plates. Top with kale, tomatoes and 2 Tbsp. basil; set aside.

Pat scallops dry with paper towels. Wrap a bacon slice around each scallop; secure with a wooden toothpick and set aside.

Melt butter in a medium nonstick skillet over medium-low heat. Add scallops and cook over medium-low to medium to heat for 6 to 8 minutes or until scallops reach 145 degrees, turning once halfway through and occasionally spooning butter over tops.

To serve, remove toothpicks from scallops; arrange on salads. Drizzle with vinaigrette. Garnish with additional basil and lemon zest, if desired.