Seared Scallops w/ Oranges, Bacon and Spinach
4 slices bacon
1 orange-grated briefly, peeled and sliced
16-20 scallops, patted dry and generously salted and peppered
1/2 red onion, thinly sliced
4-6 ounces of spinach, washed and dried
2 tablespoons olive oil
2 tablespoons red wine vinegar
Cook the bacon according to the package instructions. Lift the cooked bacon onto a paper towel, cool and break into chunks. Drain off the excess bacon
fat - whats’ left in the pan will cook the scallops.
While the bacon is cooking, run a grater over the orange for a few shavings of orange peel, about 1/2 teaspoon. Set aside. Cut off both ends of the fruit
and set the orange upright on a cutting board. Cut down the side following its curve, through to the bright interior flesh and, with the knife, remove all
the skin and white pith. Cut into quarters. Cut through the white central core and discard. Slice the remaining quarters into 1/4 inch slices and mix
with the orange peel.
Add the scallops to the hot skillet and sear for about 2 to 3 minutes on one side. (Scallops should be browned on the outside and opaque throughout -
exact coking time will vary based on size). Turn the scallops, toss in the onions and sear for about an additional 2 minutes. Add the orange mixture, the
olive oil and the vinegar just long enough to heat through.
Toss the scallop mixture with the spinach and bacon. Serve immediately.
Recipe by Mani Niall - Mix it up with Mani
I prefer the larger, day boat or diver scallops for this dish. Served warm, along with a pot of rice, makes this a meal.