Ingredients

The following ingredients have 4 Servings
  • 3 thick-cut bacon slices, chopped
  • 2 tsp. white wine vinegar
  • 1 minced shallot
  • Freshly ground pepper, to taste
  • About 3/4 lb. baby spinach
  • 1 lb. sea scallops, side muscles removed

Instruction

  • In a fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 5 minutes.
  • Meanwhile, in a large bowl, stir together the vinegar, shallot and a pinch of pepper. Add the spinach and toss to coat with the vinegar mixture. Using a slotted spoon, transfer the bacon to the bowl of spinach, then drizzle 2 Tbs. of the bacon fat over the spinach and toss quickly to combine. Divide the spinach mixture among individual plates. Reserve the remaining fat in the pan.
  • Return the fry pan to medium-high heat and add the scallops. Cook, turning once, until golden brown on both sides but still slightly translucent in the center, about 2 minutes per side. Arrange on the spinach and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <I>Seafood,</I> by Jay Harlow (Oxmoor House, 2007).