Seared Scallops with Apple Cider Glaze
Ingredients:
- jumbo sea scallops - 10
- bacon - 2 slices
- baby spinach - 10 ounces
- mushrooms - 4 ounces
- butter -
- kosher salt and freshly ground pepper -
- unfiltered apple cider - 3/4 c
- balsamic vinegar - 2 T
- honey - 1 T
Instructions:
Place scallops on paper towels, blot dry. Season both sides with salt and pepper; set aside. (keep on towels so they will stay dry, or they will not sear properly.) In a saute pan, cook bacon until crisp, chop into bits; set aside. Remove all but 2 T bacon grease in pan, heat to medium high. Add mushrooms to pan and saute until mushrooms are soft and slightly browned. If needed add additional butter to pan, if the mushrooms soak up all the fat. When mushrooms are done, place in a bowl; set aside.
Add a 2 tablespoons butter to the pan and heat to medium high. Saute spinach until it is wilted. Add mushrooms and bacon bits to the pan, stir to mix. Season with salt and pepper; set pan aside.
In a bowl, whisk together apple cider, balsamic vinegar and honey (amounts are estimated), set aside.
Heat a large cast iron skillet on high heat until searing hot. Add a thin layer of bacon fat and butter to the pan, place scallops in the pan to sear. Cook undisturbed for 3 minutes, or until the bottom of the scallops are browned or caramelized. Turn scallops over and sear the other side. Place scallops on a plate cover with foil to keep warm. Carefully add cider mixture to the hot skillet and stir to mix in any caramelized bits from the bottom of the pan. (The fluids will boil and steam when they hit the hot pan. Do not burn yourself.) When liquid has reduced and somewhat thickened (1 - 2 minutes), pour over the scallops.
Reheat the spinach, briefly. To serve, place spinach and mushrooms on serving plate, top with scallops; spoon apple cider glaze over the top.
