Food & Drink

Pan-seared scallops

Pan-seared scallops

2 strips bacon, cut into matchsticks

1/2 shallot, minced

1/4 cup cream sherry

1/3 cup apple juice

2 tablespoons sherry vinegar

1/2 stick (1/4 cup) plus 1 tablespoon butter

12 sea scallops

1/4 teaspoon each: salt, freshly ground pepper

2 packed cups baby spinach

Makes 4 servings

1. Heat a large skillet over medium heat. Fry bacon until the fat begins to render. Add shallot; cook until lightly browned, 5 minutes. Raise heat to medium-high; add cream sherry. Cook, stirring, until slightly reduced, about 3 minutes. Add the apple juice and sherry vinegar; cook until reduced by about half, 2 minutes. Transfer to a bowl; keep warm.

2. Wipe out the skillet with a paper towel; heat 3 tablespoons of the butter in the skillet over medium-high heat. Season the scallops with the salt and pepper; add the scallops to the skillet. Cook until scallops become golden brown on the bottom, about 3 minutes; turn. Cook until scallops are golden brown on both sides and opaque, about 4 minutes.

3. Transfer the scallops to a platter. Melt the remaining 2 tablespoons of butter in the skillet; spoon the butter over the scallops.

4. Place the spinach in a bowl; set aside. Pour the reserved bacon mixture into the skillet; heat the bacon mixture just to a boil over medium-high heat. Set aside to cool 1 minute. Add half of the bacon mixture to the spinach; toss. Place spinach leaves around the scallops on the platter; drizzle the remaining bacon mixture over the scallops.

Nutritional information per serving: 200 calories, 72 percent of calories from fat, 16 g fat, 9 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 9 g protein, 306 mg sodium, 0.4 g fiber