Thursday, May 16, 2013

Seared Scallops over Bacon & Spinach Salad

Do you ever crave something, even if it's not in season or the ingredients are harder to come by? I've been wanting sea scallops for ages, but have been dissuaded by their high price at the store. The caveman is a seafood broker, so I'm aware that there's an international scallop shortage driving up the prices.

The craving got the better of me, though, when I saw a pack of sea scallops at Trader Joe's for about $16. They looked pretty good, and I thought I'd give them a whirl in one of my favorite easy salads.

I'm sharing because this is a really tasty one! I love the way the curry plays off the tart apples and sweet and tangy dressing. I would have to say, though, that sadly the scallops didn't have much flavor. My craving is still going strong! I need to get myself to a good seafood restaurant, I think...

Seared Scallops over Bacon & Spinach Salad 
adapted from Cooking Light

1 cup unsweetened apple cider
1.5 tsp. palm sugar
slices nitrite-free bacon
1/4 cup chopped shallots
1 tbs. cider vinegar
3/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple (about 1)
1/3 cup thinly sliced red onion
(6-ounce) package fresh baby spinach
1/4 tsp. curry powder
1/8 tsp. ground red pepper
20 sea scallops (about 1 1/2 pounds)
2 tsp. 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.

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