Scallops with Wilted Spinach Salad

Scallops with Wilted Spinach Salad

Serves 2

Five Ingredients

1 lb sea scallops

12 oz baby spinach leaves (I large package)

2 shallots

¼ cup dry white wine

4 strips of bacon, cut into small pieces

Add the bacon to a non-stick pan over medium heat and cook, stirring occasionally, until crispy (about 5-6 minutes). Remove the bacon and reserve the grease. Add the shallots to the pan and cook for 4-5 minutes or until slightly softened and beginning to color.

Remove shallot and add 1-2 T of bacon grease. Turn heat to medium high. Add the scallops in a single layer and cook for 2 minutes, Season with salt and pepper. Flip scallops and cook for 1-2 minutes more. Remove from skillet and deglaze with the wine. Scrape up any brown bits and fond. Add the spinach in handfuls and cover with a lid to steam. Toss the spinach in the warm sauce until it just begins to wilt. Toss in the shallots, season to taste and serve topped with the scallops and bacon immediately.