Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

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Seared Scallops over Bacon and Spinach Salad recipe
Cooking Light, March 2008

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
Cutting board
Large nonstick skillet
Small saucepan

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