If you read this blog or my photo blog, you probably know that I’m kind of old school. I like old things. Vintage things. Perhaps because I am a little vintage myself. I am especially partial to vintage kitchen items, as you can tell from the photos in my sidebar.
So, when I was contacted by Frigidaire, I was thrilled. Frigidaire is a name that I have known and loved forever it seems like. And it probably has been, since they have been around since 1916. Even the name sounds all cool and vintagey. So, anyway, they said that they liked my blog (gosh I love them more all ready) and they wanted to know if I would be interested in creating a recipe to put on their Frigidaire recipe page. Obviously, they have me confused with people who actually create recipes, but fearless that I am, I said sure.
So, being me, it had to be easy. And also being me, without anyone else telling me what to do, it was probably going to include bacon. Because when left to my own devices, bacon is always in the picture. After some shuffling of things in my fridge and freezer, I settled on the ingredients for this. I had a bag of those tiny (read cheap) bay scallops, and a pear in the fruit drawer, and a bag of baby spinach, and of course, bacon. I have to say people, this was mighty tasty, truly quick and easy, and it has bacon. What more could you ask for?
Spinach Salad with Scallops and Bacon
- About 4 cups of baby spinach (enough for 2 salads)
- 2 – 3 cups of bay scallops (I just used what I had left in a bag in the freezer)
- 1 pear, cored and diced
- 4 slices of bacon, diced
- extra virgin olive oil
- 1-2 tablespoons apple cider vinegar
- Kosher salt and fresh ground pepper
Swirl a bit of olive oil in cast iron skillet and add diced bacon. Brown the bacon slowly over a medium to medium-low heat. (I’ve found that a lower heat makes the best crispy bacon bits for a salad). Since the bacon is going on a salad, you want it nice and crispy, this took about 15 minutes. While the bacon is cooking, divide the spinach between two plates, dice the pear and place half on each plate on top of the spinach.
When the bacon is crisp, remove with a slotted spoon to a small bowl. Add scallops to skillet and saute for about 2 minutes, until cooked through. Remove with slotted spoon and divide among salad plates and sprinkle the bacon top (giving yourself more – you are the chef after all). Add a tablespoon or two of olive oil to the pan if there are not a lot of drippings left (you will be making the dressing with them). Add the apple cider vinegar and stir to deglaze the pan. Add salt and pepper to taste, and any addition oil or vinegar to your taste. Pour over the salads and serve.