Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
Seared Scallops over Bacon and Spinach Salad recipe
Cooking Light, March 2008
Unfortunately, I cannot find the recipe to share it but I did find a list of the ingredients.
I’m on the fence about this dish. I liked the salad. I liked the scallops. I don’t think I liked them both together. The bacon, cider vinaigrette, and spinach didn’t really go with the curry powdered scallops. At least I didn’t think they did. I really liked the salad!! It reminded me of one we used to have when I was growing up.
I had the left over salad the next day with a chopped egg in there. That was really good and pretty filling for a lunch. I heated the dressing up in the microwave so it kept the wilted part of the salad. I think I would just sear the scallops next time and not put those spices on them. It just didn’t taste well together for me. I ate the scallops and the salad separate of each other.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Small saucepan
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
Ingredients
- curry powder
- bacon
- shallots
- apple cider vinegar
- sea scallops
- red onions
- baby spinach
- tart apples
- apple cider (alcohol-free)
- ground red pepper
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 112Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 178mgCarbohydrates 16gFiber 2gSugar 11gProtein 5g
