Warm Spinach Salad with Scallops

Source: William Sonoma
Serving Size: 4 
Prep Time: ~ 30 min
Cooking Time: ~ 15 min

NOTE:

Garlic crostini are a delicious accompaniment to this salad and take only minutes to prepare. To make them, preheat an oven to 400°F. Cut a baguette into 1/2-inch slices, brush with olive oil and place on a baking sheet. Bake until golden, about 5 minutes. Peel a clove of garlic and rub it onto each warm slice of bread.

Instructions

• 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 and add the lemon juice.

• Return the 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.

Ingredient List

• 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
• 1 tbs of lemon juice

• 1 baguette
• 1 fresh garlic
• Olive oil for brushing