Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Savory umami tastes from the scallops and bacon lay the foundation for this dish, which delivers apple flavor in three layers. Ingredients:
1 cup apple cider |
2 teaspoons sugar |
4 slices center-cut bacon |
1/4 cup chopped shallots |
1 tablespoon cider vinegar |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups thinly sliced granny smith apple (about 1) |
1/3 cup thinly sliced red onion |
1 (6-ounce) package fresh baby spinach |
1/4 teaspoon curry powder |
1/8 teaspoon ground red pepper |
20 sea scallops (about 1 1/2 pounds) |
2 teaspoons olive oil |
Directions:
1. Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.
2. 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, 1/4 teaspoon salt, and black pepper.
3. Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
4. Combine remaining 1/2 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.
5. Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.
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