Pan-Seared Scallops

Ingredients

• 2 slices bacon, cut in match sticks
• 1/2 shallot, minced
• 1/4 cup cream sherry
• 1/3 cup apple juice
• 2 tablespoons sherry wine vinegar
• 1/4 cup butter, plus
• 1 tablespoon butter
• 12 sea scallops
• salt
• pepper
• 2 cups packed baby spinach

Directions

1. 1

   Heat skillet on medium heat. Fry bacon until fat renders. Add shallot; cook until lightly browned, 5 minutes. Raise heat to medium high; add cream sherry. Cook stiring 3 minutes. Add apple juice and vinegar; cook 2 minutes. Transfer to bowl; keep warm.

2. 2

   Wipe out skillet; heat 3 tbsp butter in skillet on medium high heat. Season scallops with salt and pepper. Cook scallops until golden brown on bottom, 3 minutes; turn. Cook 4 minutes.

3. 3

   Transfer scallops to platter. Melt remaining 2 tbsp butter in skillet. Spoon butter over scallops.

4. 4

   Put spinach in a bowl. Pour reserved bacon mixture into skillet; heat just to boil on medium high heat. Set aside to cool 1 minute. Add half bacon mixture to spinach; toss. Place spinach leaves around scallops on platter; drizzel remaining bacon mixture on scallops.