Pan-Grilled Scallops with Warm Spinach Salad

Here’s another “splurger,” and again it’s worth the money.

I made this dinner for three, all for under $25. I got a hold of these beautiful jumbo sea scallops from a local organic store and prepared a Paula Deen salad dressing for a spinach and bacon salad. The two components complimented each other perfectly.

Ingredients for 2:
6 sea scallops, cleaned and patted dry
4 cups or about 8 ounces of fresh baby spinach
4 slices of bacon
1 tablespoon shallots, finely chopped
½ small red onion, finely sliced
½ cup red wine vinegar
3 tablespoons Dijon mustard
Salt and pepper

Fry the bacon in a pan, remove and allow to cool before crumbling. Keep the grease in the pan and turn off the heat.

Heat the grill pan to medium-high and season both sides of the scallops with salt and pepper. Cook for 4 to 5 minutes on each side.

In a large bowl, combine the spinach, red onion, and bacon crumbles.

After the scallops have been flipped, heat the bacon grease to medium. Fry the shallots for a minute. Then add the red wine vinegar and whisk in the mustard. Season with salt and pepper. Mix with the spinach and serve under the browned scallops.

Published in: on August 26, 2010 at 7:19 am  Comments (1)  
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One CommentLeave a comment

  1. Um… wow Tram. I’m going come over… a lot.

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