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SCALLOP AND SPINACH SALAD

 

Scallops
by Elaine Tammi & Karin A. Tammi

Garlic, shallots, spices, and herbs add to the yummy flavor along with the bacon.
Serves 4 to 6
 

INGREDIENTS

• 6 bacon slices, coarsely chopped
• 1 small shallot, sliced thin
• 2 large garlic cloves, sliced thin
• 1 Ib. bay scallops, trimmed, rinsed, patted dry, and left whole
• 1 small red bell pepper, cleaned and chopped
• 1/2 tsp. fresh dill, chopped
• 1/2 tsp. thyme or oregano, chopped
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. ground cumin
• 1/4 cup red wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 (6 oz.) package baby spinach, washed with stems cut
• Large skillet
 

DIRECTIONS

Cook bacon in a large skillet until crisp. Remove and drain on paper towel.

Saute shallot and garlic in hot drippings until tender. Remove shallot and garlic.

Drain oil from skillet, reserving 2 tsp.

In same skillet, heat reserved oil over medium high heat. Cook scallops in batches for 2 to 3 minutes. Remove scallops from skillet; set aside.

Add red bell peppers and next 7 ingredients to skillet. Cook 5 minutes or until vegetables are tender. Add bacon and scallops; cook until heated through.

Place spinach in salad bowl and toss with scallops, vegetables, and warm dressing from skillet. Serve immediately.
 

 

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