Warm Spinach Salad With Scallops
In this delightful recipe, tender and flavorful sea scallops are seared to perfection and served on a bed of vibrant baby spinach tossed with crispy bacon. The combination of savory bacon, tangy white wine vinegar, and shallots beautifully complements the delicate flavor of the scallops, making this dish a delightful treat for seafood lovers. Enjoy this elegant meal that comes together quickly and easily, perfect for any occasion.
— Constant Cookbook
Ingredients
- 3 thick-cut bacon slices, chopped
- 2 tsp. white wine vinegar
- 1 minced shallot
- Freshly ground pepper, to taste
- About 3/4 lb. baby spinach
- 1 lb. sea scallops, side muscles removed
Instructions
- In a fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 5 minutes.
- Meanwhile, in a large bowl, stir together the vinegar, shallot and a pinch of pepper. Add the spinach and toss to coat with the vinegar mixture. Using a slotted spoon, transfer the bacon to the bowl of spinach, then drizzle 2 Tbs. of the bacon fat over the spinach and toss quickly to combine. Divide the spinach mixture among individual plates. Reserve the remaining fat in the pan.
- Return the fry pan to medium-high heat and add the scallops. Cook, turning once, until golden brown on both sides but still slightly translucent in the center, about 2 minutes per side. Arrange on the spinach and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Seafood,</I> by Jay Harlow (Oxmoor House, 2007).
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