Thursday, January 15, 2015

Paleo Scallops over Bacon & Spinach Salad

I love the contrasting flavors going on in this recipe; it's a dish I've been making long before paleo was on my agenda. The sweetness of the apple really balances with the tang of the red onion, and the dressing is the perfect mixture of both as well.

If you can't find scallops I'm sure this would taste good with shrimp, but I do think the velvety texture of the former works really well. This is a super easy dish and doesn't need much modification to be paleo-friendly. The original recipe calls for sugar in the dressing, which I simply replace with a little bit of stevia. Raw honey would work too.

Paleo Scallops over Bacon & Spinach Salad
adapted from Cooking Light

1 cup apple cider
1-2 tsp. granular stevia (or raw honey)
4 slices nitrite-free bacon
1 large chopped shallot
1 tbs. apple cider vinegar
3/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1 large Granny Smith apple, thinly sliced
1/3 cup thinly sliced red onion
6 oz. baby spinach
1/4. tsp curry powder
pinch of ground red pepper
1 lb. sea scallops
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. Serve salad with scallops on top.

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