Ingredients

  • 12 jumbo sea scallops
  • 3 slices bacon, cooked, drained and chopped. Save 2 Tbsp bacon fat
  • 12 oz baby spinach
  • 8 cremini mushrooms, sliced
  • 2 Tbsp J. Olive Co. EVOO
  • 1 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 3/4 c apple cider
  • 3 Tbsp J. Olive Co. Red Apple Balsamic
  • 1 Tbsp honey

Directions

  1. Pat scallops dry and season with salt & pepper, set aside. Whisk apple cider, balsamic and honey together and set aside.
  2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 T olive oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.
  3. Heat a cast iron skillet on stovetop. Add 1 T olive oil and once it is hot, add scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.
  4. Add cider mixture to cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops to skillet to warm in cider sauce for a few minutes.
  5. While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.
  6. Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately.

Recipe and image courtesy of Saratoga Olive Oil Co.

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