Warm Spinach Salad with Scallops
- 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
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, Seafood, by Jay Harlow (Oxmoor House, 2007).