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Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
Savory umami tastes from the scallops and bacon lay the foundation for this dish, which delivers apple flavor in three layers.

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

Nutrition 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

How to Make It

  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.