Scallop and Spinach Salad with Warm Dressing

Coastal Living
Scallop and Spinach Salad with Warm DressingRecipe
Howard L. Puckett
Makes 4 to 6 servings


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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


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.

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.

Place spinach in a large salad bowl, and toss with scallops and warm dressing. Serve immediately.

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.

Created date

December 2004