Warm Spinach Salad with Scallops and Bacon

My cousins and I love dinner parties. Growing up, food and family were at the center of holiday gatherings. As adults all living in NYC for a brief window of our lives, we’d meet to relax, cook up a tasty meal, and spend time together.

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Apparently, I also like to clown around in the kitchen…..

….while producing serious food. 1930621_521307493701_9320_n 1924084_523094996531_4073_nWhen my cousin visited me in Miami last week, cooking a meal together felt like a welcome return to old times. After a few days of chowing down on (delicious!) starch- and protein-heavy Cuban food, we both felt like we needed some green veggies in our lives…but of course, it still had to be vacation-decadent! Thus, the dish was born.


Warm Spinach Salad with Scallops and Bacon

  • Servings: 2
  • Difficulty: easy
  • Print


  • 10 large scallops
  • 4 slices of bacon
  • 4 cups baby spinach
  • 2 cups sliced mushrooms
  • 1 shallot
  • 1 tbsp butter
  • Sherry vinegar (to taste)
  • Mustard (to taste)
  • Dry white wine (optional)
  • Salt and pepper for seasoning.


  1. Prep work: pat the scallops dry on a paper towel. Peel and mince the shallot.
  2. Start cooking the bacon in frying pan over medium heat. Flip when it’s about a quarter of the way cooked. When it’s about half cooked, add the shallot and stir. As they start to brown, add the mushrooms and cook through.
  3. In a separate pan, melt the butter on medium high. Sear the scallops lightly on both sides, add salt and pepper to taste.
  4. Remove the fully-cooked bacon from the pan and dice it up.
  5. Turn off the heat on the pan with the shallots and mushrooms. Add a splash of vinegar and a dollop of mustard and stir through. Salt and pepper to taste. Then, mix the raw spinach through in the warm pan.
  6. Deglaze the scallop pan with a splash of white wine. Add to the spinach.
  7. Assemble salad on plates, add bacon and scallops. Dig in!


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