Scallop and Spinach Salad With Asian Bacon Vinaigrette
Recipe: #44140
February 03, 2025
Categories: Bacon, Scallops Onions, Romantic Dinner, Sunday Dinner, Valentine's Day, more
"A delicious salad with succulent fresh scallops."
Original is 4 servings
Ingredients
- Scallop & Spinach Salad
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- Asian Bacon Vinaigrette (this Vinaigrette is a full recipe where it may be alot for 4 people, therefore, cut it down to suit the # of people serving)
Nutritional
- Serving Size: 1 (924.2 g)
- Calories 1484.5
- Total Fat - 123.7 g
- Saturated Fat - 19.9 g
- Cholesterol - 58 mg
- Sodium - 1747.2 mg
- Total Carbohydrate - 63.1 g
- Dietary Fiber - 17.8 g
- Sugars - 27.4 g
- Protein - 36.1 g
- Calcium - 315.1 mg
- Iron - 7.6 mg
- Vitamin C - 72.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat a cast iron skillet. Fry the bacon over medium heat; when it’s done, remove, leaving the bacon fat in the pan. Chop the bacon, mince the onion, cut carrots into batons, slice the mushrooms and reserve all.
Step 2
Then mince the fresh ginger and shallots. Combine ginger, shallots, vinegar, mirin and orange juice in a food processor and leave it alone for a second.
Step 3
To set up the salad, divide the spinach onto four plates and top with equal amounts of mushrooms and carrots. Begin reheating the bacon fat in the skillet. Ease the warmed-up bacon fat (not too hot) into the food processor; put the skillet back on the burner at high heat. Tumble 1/2 of the chopped bacon into the processor, turn it on and drizzle in olive oil. Salt and pepper scallops, place the scallops into hot skillet and sear for 2 minutes a side. Place scallops on salads, ladle on bacon dressing and sprinkle with red onion and remaining chopped bacon. Serve.
Tips
No special items needed.
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