Scallop & Spinach Salad

Okay, this was so delicious I have to record the recipe so I'll remember to make it again. It calls for large sea scallops, but mine were more petite.

Scallop and Spinach Salad with Bacon Vinaigrette

Serves 4

6 slices bacon, chopped

1/2 medium red onion, sliced thin

1 teaspoon sugar

1/4 cup cider vinegar

2 tablespoons whole-grain mustard

1 1/2 pounds of large sea scallops

2 tablespoons vegetable oil

1 package baby spinach

salt & pepper

1. Cook bacon in large skillet over medium heat until crisp. Remove bacon and pour off all but 1/4 cup bacon fat from skillet. Add onion and sugar to skillet and cook until softened, about 3 minutes. Add vinegar and mustard, scraping up any browned bits. Transfer dressing to large bowl; cover to keep warm.

2. Season scallops with salt and pepper. Heat 1 tablespoon oil in skillet over high heat until just smoking. Add scallops and cook until well browned, about 1 1/2 minutes per side. (Do this in two batches for crisp, well-browned exterior.)

3. Toss spinach with dressing and season with salt and pepper. Top with scallops and bacon and serve.

Um, yum.