Spinach and Scallop Salad


6 bacon slices, coarsely chopped

1 pound bay scallops

1 (6-ounce) package baby spinach

1 medium tomato sliced

For dressing:

1 small shallot, thinly sliced

2 large garlic cloves, thinly sliced

1 small red bell pepper, sliced

1/2 teaspoon chopped fresh dill

1/2 teaspoon chopped fresh thyme or oregano

1/2 teaspoon ground cumin

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil


1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper



Cook bacon in a large skillet until crisp; remove and drain on paper towels, reserving drippings in skillet.  Drain oil from skillet, reserving 1 teaspoon.

Heat 1 teaspoon reserved oil over medium-high heat. Cook scallops in batches 3 to 4 minutes. Remove scallops from skillet; set aside.

Add shallot, garlic, red bell pepper and next 7 ingredients. Stir, loosening brown bits from bottom of skillet. Cook about 5 minutes or until vegetables are tender. Add bacon and scallops; cook until heated through.

Place spinach in a large salad bowl, and toss with scallops and warm dressing. Top with fresh sliced tomatoes. Serve immediately.