Spinach Salad W Pan Seared Scallops and Warm Bacon Dressing
Elevate your salad game with this stunning Spinach Salad with Pan-Seared Scallops and Warm Bacon Dressing—an irresistible blend of fresh, vibrant flavors and luxurious textures. Tender sea scallops are perfectly seared to a golden-brown finish and sit atop a bed of crisp baby spinach, juicy cherry tomatoes, and thinly sliced red onions. The warmth of the indulgent bacon dressing, infused with red wine vinegar, Dijon mustard, and a hint of honey, ties the dish together beautifully, while crispy bacon crumbles and chopped hard-boiled eggs add a hearty, satisfying touch. Ready in just 35 minutes, this elegant yet easy recipe is ideal for a quick weeknight dinner or an impressive dinner party starter. Perfect for seafood lovers and salad enthusiasts alike, this dish is a true celebration of fresh ingredients and bold flavors.
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Recipe Information
Ingredients
- 6 cups Fresh baby spinach
- 12 large Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 slices Thick-cut bacon
- 1 small Shallot, minced
- 1 clove Garlic, minced
- 3 tablespoons Red wine vinegar
- 1.5 teaspoons Dijon mustard
- 1 teaspoon Honey
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 2 large Hard-boiled egg, chopped
Instructions
Clean and pat dry the sea scallops with paper towels. Season both sides with salt and black pepper. Set aside.
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon, drain on paper towels, and crumble once cooled. Reserve 2 tablespoons of bacon fat in the skillet.
Add the minced shallot and garlic to the skillet with the bacon fat. Sauté for 1-2 minutes until fragrant and softened.
Reduce heat to low, then whisk in red wine vinegar, Dijon mustard, and honey to create a warm bacon dressing. Keep warm on low heat.
Heat a separate skillet over medium-high heat and add the olive oil. Once hot, sear the scallops for 2-3 minutes per side or until golden brown and cooked through. Remove from heat.
In a large mixing bowl, add the baby spinach, cherry tomatoes, and red onion. Drizzle a portion of the warm bacon dressing over the greens and toss gently to combine.
Divide the dressed spinach salad among four plates. Top each salad with three scallops, crumbled bacon, and chopped hard-boiled egg.
Drizzle additional warm bacon dressing over the scallops and garnish with extra pepper, if desired. Serve immediately.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
