Scallop and Spinach Salad with Warm Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 bacon slices, coarsely chopped |
1 small shallot, thinly sliced |
2 large garlic cloves, thinly sliced |
1 pound bay scallops |
1 small red bell pepper, sliced |
1/2 teaspoon chopped fresh dill |
1/2 teaspoon chopped fresh thyme or oregano |
1/2 teaspoon ground cumin |
1/4 cup red wine vinegar |
1/4 cup extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (6-ounce) package baby spinach |
Directions:
1. Cook bacon in a large skillet until crisp; remove and drain on paper towels, reserving drippings in skillet. Sauté shallot and garlic in hot drippings until tender. Remove shallot and garlic. Drain oil from skillet, reserving 1 teaspoon.
2. Heat 1 teaspoon reserved oil over medium-high heat. Cook scallops in batches 3 to 4 minutes. Remove scallops from skillet; set aside. Add red bell pepper and next 7 ingredients. Stir, loosening brown bits from bottom of skillet. Cook about 5 minutes or until vegetables are tender. Add bacon and scallops; cook until heated through.
3. Place spinach in a large salad bowl, and toss with scallops and warm dressing. Serve immediately.
4. Wine note: Domdechant Werner Riesling ($24) from Germany or Chateau d'Orschwihr Riesling Rangen ($32) from (Alsace) France are picks. These wines do wonderfully with bacon and seafood-more often prepared together than one might think. The wine will bring a balance of body to the dish. -Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.
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