Seared Scallops Over Bacon And Spinach Salad With Cider Vinaigrette Recipe

Name: Seared Scallops Over Bacon And Spinach Salad With Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup apple cider, 2 teaspoons sugar, 4 slices center-cut bacon, 1/4 cup chopped shallots, and more.

Yes, Seared Scallops Over Bacon And Spinach Salad With Cider Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Scallops Over Bacon And Spinach Salad With Cider Vinaigrette

How did you like this recipe?

Frequently Asked Questions