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Ingredients

The ingredients are:

Scallop & Spinach Salad
4 jumbo sea scallops (or more if you want more scallops per person)
1 pound baby spinach, rinsed and dried
8 ounces button mushrooms, sliced thin
4 tablespoons minced red onion
16 carrot batons (use this link which shows you how to cut carrots into batons: https://www.youtube.com/watch?v=49zAL5T_UUM#ddg-play)
Salt and pepper
Asian Bacon Vinaigrette (this Vinaigrette is a full recipe where it may be alot for 4 people, therefore, cut it down to suit the # of people serving)
12 pieces applewood-smoked bacon
1 tablespoon minced ginger root
1 tablespoon minced shallots
1 cup seasoned rice wine vinegar
2 tablespoons mirin
3 ounces orange juice
2 cups olive oil

Step 1: Preheat a cast iron skillet. Fry the bacon over medium heat; when it’s done, remove, leaving the bacon fat in the pan. Chop the bacon, mince the onion, cut carrots into batons, slice the mushrooms and reserve all.
Step 2: Then mince the fresh ginger and shallots. Combine ginger, shallots, vinegar, mirin and orange juice in a food processor and leave it alone for a second.
Step 3: To set up the salad, divide the spinach onto four plates and top with equal amounts of mushrooms and carrots. Begin reheating the bacon fat in the skillet. Ease the warmed-up bacon fat (not too hot) into the food processor; put the skillet back on the burner at high heat. Tumble 1/2 of the chopped bacon into the processor, turn it on and drizzle in olive oil. Salt and pepper scallops, place the scallops into hot skillet and sear for 2 minutes a side. Place scallops on salads, ladle on bacon dressing and sprinkle with red onion and remaining chopped bacon. Serve.

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