Brown Butter Vinaigrette with Bacon

For a quick vinaigrette recipe to serve with our grilled sea scallops recipe, we used tangy sherry vinegar to contrast with the smoky bacon. Other flavourful ingredients like shallot and maple syrup helped round out the vinaigrette recipe.

8 Tbsp. unsalted butter
1 slice bacon, finely chopped
3 Tbsp. sherry vinegar
1 shallot, minced
2 tsp. Dijon mustard
1 Tbsp. pure maple syrup
3 Tbsp. vegetable oil

Heat 6 Tbsp. butter in 10" skillet over medium-high heat until melted. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 2 Tbsp. butter into hot butter to melt. Wipe skillet clean with paper towel.

Cook bacon in now-empty skillet over medium heat until crisp, about 5-7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off any bacon fat into browned butter. Add vinegar, shallot, mustard, maple syrup, and oil to browned butter mixture; whisk until emulsified, about 30 seconds. Stir in reserved bacon.

Makes 4 servings or about 1 cup.