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Name: Seared Scallops over Bacon Spinach Salad with Cider Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Seafood
Ingredients: 1 cup apple cider; 2 teaspoons sugar; 4 slices bacon; 1/4 cup Shallots; 3/4 teaspoon Salt divided; 1/4 teaspoon Freshly ground pepper; 1.5 cups Granny Smith Apples thinly sliced; 1/3 cup Red onion thinly sliced; 1 6 oz Baby spinach; 1/4 teaspoon Curry powder; 1/8 teaspoon ground red pepper; 20 Scallops; 2 teaspoons Olive oil

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INGREDIENTS

1 cup apple cider
2 teaspoons sugar
4 slices bacon
1/4 cup Shallots
3/4 teaspoon Salt ; divided
1/4 teaspoon Freshly ground pepper
1.5 cups Granny Smith Apples ; thinly sliced
1/3 cup Red onion ; thinly sliced
1 6 oz Baby spinach
1/4 teaspoon Curry powder
1/8 teaspoon ground red pepper
20 Scallops
2 teaspoons Olive oil

INSTRUCTIONS

Combine cider and sugar in small saucepan over medium high heat.

Bring to boil; cook until reduced to 1/4 cup (about 9 mins.) Remove from heat.

Cook bacon in small skillet over medium high heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan; set bacon aside.

In the same pan, add chopped shallots to drippings and 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, apple slices, onion and spinach in large bowl.

Combine remaining 1/2 teaspoon salt, curry powder, red pepper flakes in a small bowl.

Sprinkle mixture over each side of each scallop. Heat oil in large frying pan over medium high heat. Add scallops to pan cooking 3 mins on each side or until done.

Drizzle cider mixture over spinach mixture; toss gently to coat.

Plate salad, then top with 4-5 scallops.

NOTES

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Seared Scallops over Bacon Spinach Salad with Cider Vinaigrette

1 cup apple cider
2 teaspoons sugar
4 slices bacon
1/4 cup Shallots
3/4 teaspoon Salt divided
1/4 teaspoon Freshly ground pepper
1.5 cups Granny Smith Apples thinly sliced
1/3 cup Red onion thinly sliced
1 6 oz Baby spinach
1/4 teaspoon Curry powder
1/8 teaspoon ground red pepper
20 Scallops
2 teaspoons Olive oil

Combine cider and sugar in small saucepan over medium high heat.
Bring to boil; cook until reduced to 1/4 cup (about 9 mins.) Remove from heat.

Cook bacon in small skillet over medium high heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan; set bacon aside.

In the same pan, add chopped shallots to drippings and 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, apple slices, onion and spinach in large bowl.

Combine remaining 1/2 teaspoon salt, curry powder, red pepper flakes in a small bowl.
Sprinkle mixture over each side of each scallop.  Heat oil in large frying pan over medium high heat.  Add scallops to pan cooking 3 mins on each side or until done.

Drizzle cider mixture over spinach mixture; toss gently to coat.

Plate salad, then top with 4-5 scallops.

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 4 Servings

Calories: 257
Calories from Fat: 124 (48%)

Amt Per Serving		% DV

	Total Fat 13.8g	18 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.7g
Cholesterol 40.8mg		13 %
Sodium 924.7mg		32 %
Potassium 440.9mg		12 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 16.8g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 257

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