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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Clean and pat dry the sea scallops with paper towels. Season both sides with salt and black pepper. Set aside.

Step 2

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.

Step 3

Add the minced shallot and garlic to the skillet with the bacon fat. Sauté for 1-2 minutes until fragrant and softened.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Divide the dressed spinach salad among four plates. Top each salad with three scallops, crumbled bacon, and chopped hard-boiled egg.

Step 8

Drizzle additional warm bacon dressing over the scallops and garnish with extra pepper, if desired. Serve immediately.

Nutrition Facts

Serving size	(975.8g)

Amount per serving	% Daily Value*
Calories	1216.3

Total Fat 67.5g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 562.5mg	0%
Sodium 6026.3mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 6.9g	0%
Total Sugars 15.7g
Protein 100.6g	0%

Vitamin D 88IU	0%
Calcium 268.4mg	0%
Iron 7.5mg	0%
Potassium 2626.5mg	0%

*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.

Source of Calories

Fat: 50.2%

Protein: 33.2%

Carbs: 16.6%