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.
Apparently, I also like to clown around in the kitchen…..
….while producing serious food. When 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
- 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.
- Prep work: pat the scallops dry on a paper towel. Peel and mince the shallot.
- 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.
- In a separate pan, melt the butter on medium high. Sear the scallops lightly on both sides, add salt and pepper to taste.
- Remove the fully-cooked bacon from the pan and dice it up.
- 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.
- Deglaze the scallop pan with a splash of white wine. Add to the spinach.
- Assemble salad on plates, add bacon and scallops. Dig in!