Monday, November 26, 2007

Back in the kitchen!

It's been a couple of weeks, but now that my interviews are over (I'm an assistant principal now!) and our Thanksgiving trip to Charlotte has passed (congrats Mrs. Helen Miller!) I can get back to cooking. After our weekend of binge eating, Chad and I said we would eat healthy this week so I made a salad tonight with scallops. It was totally delicious. I could eat this every night.

Spinach Salad with Scallops and Shallot-Balsamic Viniagrette

1 package fresh spinach
5 pieces of bacon
1/2 lb. sea scallops
1 small shallot, minced
3 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
2/3 cup extra virgin olive oil
salt and pepper
goat cheese

Divide the spinach between big individual salad bowls (we had 2 huge servings for dinner, plus one leftover portion for lunch). Fry the bacon until crispy, and reserve 1-2 tablespoons of fat. Pat the scallops dry and season with salt and pepper, and sear on both sides in the bacon fat. Make sure you have a big pan so the scallops aren't crowded...if there are too many they will steam rather than sear. Remove the scallops and cover to keep warm. Add one tablespoon olive oil and saute the shallots for 3 minutes.

In a bowl, mix the mustard and balsamic. Stream in the olive oil. Add the warm shallots.

Top spinach with dressing, goat cheese, craisins, crumbled bacon and dressing, then toss. Add scallops and enjoy!


Anonymous said...

This looks soooooo yummy! I need to buy some scallops and make this. Mmm...

Kelly said...

Yum! This looks delicious.

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P.S. And your salad looks delicious...and healthy, too!

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