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| Meet Pam, from the Sidewalk Shoes blog! Pam is a talented middle school special education teacher, and has a penchant for discovering delectable recipes, and of course whipping them up to taste amazing! She's here to delight us with a recipe for Spinach Salad with Scallops and Bacon. Spinach Salad with Scallops and Bacon Ingredients: About 4 cups of baby spinach (enough for 2 salads) 2 – 3 cups of bay scallops (I just used what I had left in a bag in the freezer) 1 pear, cored and diced 4 slices of bacon, diced Extra virgin olive oil 1-2 tablespoons apple cider vinegar Kosher salt and fresh ground pepper Preparation: Swirl a bit of olive oil in cast iron skillet and add diced bacon. Brown the bacon slowly over a medium to medium-low heat. (I’ve found that a lower heat makes the best crispy bacon bits for a salad). Since the bacon is going on a salad, you want it nice and crispy, this took about 15 minutes. While the bacon is cooking, divide the spinach between two plates, dice the pear and place half on each plate on top of the spinach. When the bacon is crisp, remove with a slotted spoon to a small bowl. Add scallops to skillet and saute for about 2 minutes, until cooked through. Remove with slotted spoon and divide among salad plates and sprinkle the bacon top (giving yourself more - you are the chef after all). Add a tablespoon or two of olive oil to the pan if there are not a lot of drippings left (you will be making the dressing with them). Add the apple cider vinegar and stir to deglaze the pan. Add salt and pepper to taste, and any addition oil or vinegar to your taste. Pour over the salads and serve. |