Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
Photo by Randy Mayor

Ingredients

  • 1 cup apple cider
  • ¼ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper
  • 1 (6-ounce) package fresh baby spinach
  • 1/8 teaspoon ground red pepper
  • 4 slices center-cut bacon
  • 2 teaspoons sugar
  • + 7 more ingredients
    • 1 tablespoon cider vinegar
    • 1/3 cup thinly sliced red onion
    • ¾ teaspoon salt, divided
    • 2 teaspoons olive oil
    • 20 sea scallops (about 1 1/2 pounds)
    • ¼ cup chopped shallots
    • 1 ½ cups thinly sliced Granny Smith apple (about 1)

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 ...

View full recipe at My Recipes

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