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.
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