Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

Here in Dallas, we were kissed by a couple of autumnal days last week. The light has changed and the nights are cooler (even if oh so slightly). So, while salads are still in vogue, they begin to call for a little more heft...a little more spice, a little more heat.


This one fits the bill perfectly. And it calls for a layering of the most autumnal of ingredients--sliced apples, apple cider and apple cider vinegar. It was great the first night with scallops as called for. The second night with curry-dusted grilled shrimp. And even the third day as a salad on its own. Add this one to your file.


Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
From Cooking Light.
Makes four servings.


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 one)
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

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.

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; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.

Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.

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.

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.