Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

Photo: Randy Mayor; Styling: Leigh Ann Ross
Savory umami tastes from the scallops and bacon lay the foundation for this dish, which delivers apple flavor in three layers.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 298
Caloriesfromfat 21 %
Fat 7 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 32.1 g
Carbohydrate 26.7 g
Fiber 3.3 g
Cholesterol 63 mg
Iron 2.2 mg
Sodium 921 mg
Calcium 81 mg

Ingredients

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

Preparation

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 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.

3. Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.

4. 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.

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 serving with 5 scallops.

Note:

David Bonom,

March 2008