Spinach Salad With Grilled Apple Cured Bacon Wrappe

Name: Spinach Salad With Grilled Apple Cured Bacon Wrapped Sea Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wine, Chardonnay (for the cook); 10 -16 ounces spinach, Organic Baby Washed (I use a bag or box of organic washed baby Spinach or mixed baby greens); 1 cup tomatoes (sweet grape or cherry work nicely, but of course use whatever fresh garden tomatoes you might have); ½ cup carrot, baby (whole, sliced, matchstick whatever you feel like that day); ¼ cup feta, crumbled (more or less); ¾ cup crouton, garlic and butter (or to your liking); 8 slices bacon (Carando Apple cured bacon works best); 8 sea scallops; 3 eggs; ¼ cup vinaigrette dressing (or use whatever is your favorite)

Servings: persons

1 cup wine, Chardonnay (for the cook)
10 -16 ounces spinach, Organic Baby Washed (I use a bag or box of organic washed baby Spinach or mixed baby greens)
1 cup tomatoes (sweet grape or cherry work nicely, but of course use whatever fresh garden tomatoes you might have)
½ cup carrot, baby (whole, sliced, matchstick whatever you feel like that day)
¼ cup feta, crumbled (more or less)
¾ cup crouton, garlic and butter (or to your liking)
8 slices bacon (Carando Apple cured bacon works best)
8 sea scallops
3 eggs
¼ cup vinaigrette dressing (or use whatever is your favorite)

1
Pour yourself a glass of your favorite cold beverage and have a sip.
2
Wash and pat dry all the vegetables.
3
A salad spinner works well for the spinach if you have one.
4
Remove any large stems from spinach.
5
Cut the carrots how you like them or not at all.
6
Arrange all the vegetables nicely in a large bowl or into individual serving bowls.
7
Cover, set aside in fridge or otherwise keep cool.
8
Preheat the grill.
9
Don't forget a sip of your optional ingredient before your hands get messy.
10
Cut each scallop in half with the grain.
11
Wrap each half with 1/2 slice bacon, and skewer it.
12
Place the eggs in a 2 quart saucepan, fill the pan ~2/3 way with cold water.
13
Bring the water to boil, reduce heat to low and cook eggs for 12 minutes.
14
Remove from the heat, drain and douse with cold water to stop the cooking.
15
While the eggs are cooking, grill the scallops in bacon over medium heat until the bacon gets nicely cooked.
16
By that time the scallops should be done.
17
Done scallops are tender but not mushy.
18
If they feel like a pencil eraser, that's probably overdone.
19
That said, the bacon wrap seems to keep the scallops from drying out - to a point.
20
Get the salad(s) out.
21
Add the feta and crutons so it looks pretty (if you're still feeling 'pretty' at this point).
22
Take and peel the eggs, slice them and splay the warm slices over the top of the salad(s).
23
Remove Scallops from skewers over to top of the salad(s).
24
Top with your favorite dressing.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup wine, Chardonnay (for the cook), 10 -16 ounces spinach, Organic Baby Washed (I use a bag or box of organic washed baby Spinach or mixed baby greens), 1 cup tomatoes (sweet grape or cherry work nicely, but of course use whatever fresh garden tomatoes you might have), ½ cup carrot, baby (whole, sliced, matchstick whatever you feel like that day), and more.

Yes, Spinach Salad With Grilled Apple Cured Bacon Wrapped Sea Scallop 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.

That's it — enjoy your meal!

Spinach Salad With Grilled Apple Cured Bacon Wrapped Sea Scallop

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions