- bay scallops with bacon and spinach
All I did was take about 4-5 thick slices of bacon (I used Pederson's Apple Smoked) and chop them up, then stick them in a large, heavy skillet over medium-high heat until the fat had rendered out and they were about 90% on their way to being crispy. Then I dumped in a pound of bay scallops (those are the little teeny ones) that had been rinsed and blotted dry. When I make this again I will do the scallops in BATCHES, because the idea was for them to get a nice sear, and in reality they just kind of simmered in their own juices. Oh well. I tossed them around for 3-4 minutes until they'd gone opaque, seasoned with salt and pepper, then removed the bacon and scallops from the pan with a slotted spoon.
With the pan still hot, I dumped in a pound of fresh baby spinach and let it wilt down. When it was nearly done, I sprinkled in a couple of teaspoons of sugar and an equal amount of red wine vinegar and tossed the spinach around to mix it all together, then seasoned with a bit of salt and pepper. The combo of sugar and vinegar gives a really nice, slightly sweet and sour flavor to the spinach and works especially well with the bacon fat still left in the pan.
To serve, just make a nice bed of spinach on the plate and spoon the scallops and bacon over top. This was really tasty -- the flavors were all there -- but like I said, I'd do the scallops in batches next time so they'd sear instead of simmering. By some miracle I managed NOT to overcook them, so they weren't rubbery, but the texture wasn't quite what I was going for. Or maybe sea scallops would be better, cooked a few at a time? Hmmm. Must experiment!