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Scallop and Spinach Salad with Warm Dressing

Howard L. Puckett
Yield Makes 4 to 6 servings

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.