Scallop and Spinach Salad

By jedrew_52

Ingredients

• 2 ears fresh corn, in their husks
• 4 strips bacon
• 1/3 cup bacon drippings
• 2 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sherry vinegar
• 16 large scallops, about 1-1/2 ounces each
• Extra-virgin olive oil
• Kosher salt
• Ground black pepper
• 8 ounces baby spinach leaves
• 2 tomatoes, cut into wedges
• 1 Hass avocado, sliced

Details

Servings 4

Preparation

Step 1

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).



2. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, for 25 to 30 minutes, turning three or four times. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Set aside.



3. In a 9- or 10-inch skillet over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Remove the bacon and set aside on paper towels to drain. Remove all but 1/3 cup of the fat from the bacon drippings in the skillet. Add the garlic and shallot and cook over medium heat until translucent, 2 to 3 minutes. Add the vinegar and continue cooking over low heat for 3 minutes. Set aside.



4. Increase the temperature of the grill to high heat (450° to 550°F).

Rinse the scallops under cold water and remove the small, tough side muscle that might be left on each one. Place the scallops in a medium bowl and add enough oil to coat them lightly. Season with salt and pepper. Grill the scallops over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once.



5. In a large bowl combine the spinach leaves and dressing. Toss to coat the spinach evenly. Divide among four plates and add tomato wedges, avocado slices, corn, and scallops. Crumble a piece of bacon over each salad. Serve warm.