Scallops with Spinach Salad & Warm Bacon Dressing
Prep Time:
5 minutes
Cook Time:
15 minutes
Yield
Serves 4
Ingredients
6 cups baby spinach
For Dressing
2 slices thick-cut bacon, diced
1 small shallot (or ½ onion), minced
3 tbsp apple cider vinegar
2 tbsp Dijon mustard
2 tbsp honey (or brown sugar)
reserved bacon fat (after cooking)
2 tbsp olive oil
Preparation
Sauté the scallops - pat dry, salt and pepper. Sear in hot pan, with olive oil, 2 -3 minutes on each side until golden. Place in 170-degree oven to keep warm.
Cook the bacon - In a skillet, cook diced bacon until crisp. Remove with a slotted spoon and reserve bacon fat in the pan.
Sauté aromatics - Add shallot, cooking until fragrant and softened.
Build the dressing - Whisk in vinegar, Dijon, and honey, scraping up browned bits.
Emulsify - Slowly whisk in olive oil until smooth. Season with salt and pepper.
Finish - Stir the bacon pieces back in. Serve warm over spinach and top with scallops.