Seared Scallop and Spinach Salad Recipe

Seared Scallop and Spinach Salad Recipe

  • 1/2 pound sea scallops
  • 8 cups torn fresh spinach
  • 2 cups sliced fresh mushrooms
  • 1 cup shredded carrots
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup chutney, chopped
  • 1/4 cup water
  • 2 teaspoons Dijon-style mustard
  1. Rinse scallops; pat dry. Set scallops aside. In a large bowl toss together spinach, mushrooms, and carrots; set aside.
  2. In a large nonstick skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet.
  3. In a medium bowl combine chili powder and cayenne pepper; add scallops, tossing lightly to coat.
  4. Cook scallops in reserved bacon drippings over medium heat for 1 to 3 minutes or until scallops turn opaque. Remove scallops from skillet; set aside. Add chutney, water, and mustard to skillet. Cook over medium-high heat until hot and bubbly; spoon over spinach mixture, tossing lightly to coat.
  5. Divide spinach mixture among 4 plates. Top with scallops. Sprinkle with bacon.
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