Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

Ingredients

• 1 cup apple cider 
• 6 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon apple cider vinegar 
• 0.3 teaspoon curry powder 
• 1.5 cups apples i use 2 granny smith apples thinly sliced ( 1)
• 0.1 teaspoon ground pepper red
• 2 teaspoons olive oil 
• 0.3 cup onion red thinly sliced
• 0.8 teaspoon salt divided
• 1.5 pounds scallops 
• 0.3 cup shallots chopped
• 2 teaspoons sugar 
• 4 slices bacon 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes).
2. Remove from heat.
3. Cook bacon in a small nonstick skillet over medium-high heat until crisp.
4. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside.
5. Add chopped shallots to drippings in pan; saut 1 minute.
6. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.
7. Crumble reserved bacon.
8. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
9. Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl.
10. Sprinkle salt mixture evenly over both sides of scallops.
11. Heat oil in a large nonstick skillet over medium-high heat.
12. Add scallops to pan; cook 3 minutes on each side or until done.
13. Drizzle cider mixture over spinach mixture; toss gently to coat.
14. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.