Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

By zeenieme

Ingredients

• 1 cup apple cider
• 2 tsp sugar
• 4 slices center-cut bacon
• 1/4 cup chopped shallots
• 1 tablespoon cider vinegar
• 3/4 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups thinly sliced Granny Smith apple (about 1)
• 1/3 cup thinly sliced red onion
• 1 - 6 oz package fresh baby spinach
• 1/4 tsp curry powder
• 1/8 tsp ground red pepper
• 20 sea scallops (about 1 1/2 pounds)
• 2 tsp olive oil

Preparation

Step 1

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 tsp drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; saute 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 tsp 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 tsp 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 service with 5 scallops. Yield 4 servings.