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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 21%
  • Fat: 7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 32.1g
  • Carbohydrate: 26.7g
  • Fiber: 3.3g
  • Cholesterol: 63mg
  • Iron: 2.2mg
  • Sodium: 921mg
  • Calcium: 81mg

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. 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. 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. 3. Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
  4. 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. 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.
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