Savory umami tastes from the scallops and bacon lay the foundation for this dish, which delivers apple flavor in three layers.
1 cup apple cider
2 teaspoons sugar
4 slices center-cut bacon
1/4 cup chopped shallots
1 tablespoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple (about 1)
1/3 cup thinly sliced red onion
1 (6-ounce) package fresh baby spinach
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
20 sea scallops (about 1 1/2 pounds)
2 teaspoons olive oil
How to Make It
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.
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.
Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining 1/2 teaspoon 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.
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 serving with 5 scallops.
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This was delicious. I made it to the recipe except Husband brought home dry rubbed uncured bacon from Whole Wallet, so we didn't have "real" bacon. It turned out great anyway and between the two of us we ended up eating the whole thing. Husband raved. It is a great light dinner salad for our hot desert summers. Oh yeah, we'll be making this again.
Had this with a group of friends. Prepped most everything ahead of time except for the apples and cooking the scallops. I cooked the scallops right before dinner and reheated the dressing in the microwave just a tad to have the warmer dressing. It was amazing - restaurant quality! p.s. I doubled the bacon. Why not?!
After receiving rave reviews from my husband, this salad will go into my arsenal. It's a great melding of flavors and textures. I omitted the red onions and found that to be just fine because of the shallots in the dressing (I may have added more than the recipe called for). I think I'd skip the salt on the scallops next time because there was enough flavor without it. The salt sort of overpowered the curry and red pepper. A delicious all-inclusive dinner salad!
Our favorite cooking light recipe of ALL TIME! If you are big on seafood, this dish is amazing. I was hesitant at first to buy cider vinagrette, thinking how much would I really use this? However, many of the cooking light recipes call for it so it's worth the purchase. The scallops came out perfectly cooked and well seasoned. You will be a 'Top Chef' with this one!