Seared Scallops with Spinach, Bacon and Cider Vinaigrette

scallops and spinach

1 cup apple cider
2 tsp sugar
4 slices bacon
1/4 cup shallots chopped
1 tbsp cider vinegar
1/4 tsp pepper
1 1/2 cups Granny Smith apples, thinly sliced
1/3 cup red onion, thinly sliced
1 (6oz) package fresh baby spinach
1/4 tsp curry powder
1/8 tsp red pepper
2 tsp olive oil
20 sea scallops
  • Simmer cider and sugar until reduced to 1/4 cup
  • Cook bacon until crisp – remove, drain and crumble
  • Pour off all but spoonful bacon fat
  • Saute shallots in fat 1 minute
  • Stir in cider mixture and cider vinegar, 1/4 tsp salt and black pepper
  • Mix spinach, bacon, apple, onion in large bowl
  • Heat oil in non-stick pan
  • Sprinkle curry and red pepper to cover scallops
  • Saute scallops until done – around 3 minutes per side
  • Drizzle cider mixture over spinach, toss and server on individual plates
  • Top spinach with scallops on each plate
Note: You can substitute vidalia onions for red onions, and paprika for red pepper; I served this with brown rice
Serves 4
Source: Cooking Light; March 2008
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