SEARED SCALLOPS OVER BACON AND SPINACH SALAD WITH CIDER VINAIGRETTE
1 cup apple cider2 teaspoons sugar
4 slices center-cut bacon
¼ cup chopped shallots
1 teaspoon cider vinegar
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
1 ½ cups thinly sliced Granny Smith apples
1/3 cup thinly sliced red onion
1 ( 6-ounce) pkg fresh baby spinach
¼ teaspoon curry powder
1/8 teaspoon ground red pepper
20 sea scallops ( about 1 and ½ pounds)
2 teaspoons olive oil
Combine cider and sugar in a small saucepan over medium –high heat. Bring to a boil: cook until reduced to ¼ cup ( about 9 minutes) Remove from heat.
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, ¼ teaspoon salt, and black pepper.
Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining ½ teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done.
Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 ½ cups salad mixture on each of 4 plates; top each serving with 5 scallops.
Back to Recipes
