Scallops & Spinach Salad with Warm Bacon Dressing


  • 6 fresh scallops
  • 8 ounces baby spinach, washed, dried and stems removed
  • 7 slices thick-cut bacon
  • 2 tablespoons white wine vinegar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 1 ½ teaspoons Dijon mustard
  • Dash of salt
  • Splash of red wine vinegar, if you have it
  • 1 small shallot, sliced
  • Goat cheese, for topping (optional)
  • Quartered cherry tomatoes (optional)
  • ¼ cup chopped walnuts (optional)
  • Lawry’s Salt
  • Pepper


For the warm bacon dressing:

  1. Fry bacon until crispy over medium high heat. Remove to a paper towel and pat to dry. Remove 3 tablespoons grease and set aside.
  2. Add 3 tablespoons (or, whatever you end up with, really) of the reserved bacon fat, vinegar, sugar, Dijon and salt to the same saucepan or skillet, but over medium-low heat. Whisk together and heat thoroughly until bubbly. Note: it’s going to smell very strongly like vinegar. Keep cooking it and it’ll die down and taste delicious!

For the pan-seared scallops:

  1. Pat the scallops dry with paper towels. Heat a 10- or 12-inch nonstick skillet over medium-high heat until hot, or for about 5 minutes.
  2. Add 1 tablespoon extra virgin olive oil and 1 tablespoon butter. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let them sear undisturbed until one side is browned, about 2 ½ minutes. Using tongs, turn the scallops over and sear until the second side is well browned and the scallops are almost firm to the touch, about 2 ½ or 3 minutes.
  3. Once both sides are browned, remove from pan and set on a separate plate. Do not let scallops become too hard to the touch; they will be overdone and taste tough. Adjust searing times as needed.
  4. Pour bacon dressing over spinach and toss together with bacon, shallot, goat cheese, cherry tomatoes, and walnuts. Season with Lawry’s Salt and pepper. Top with scallops and enjoy!

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