Pan-seared Scallops and Sauté Spinach
Source: Chef John Maxwell
Servings: 4
1 ½ pounds ocean scallops
1 pound fresh spinach, steamed and cleaned
2 ounces smoked bacon, diced
2 ounces onion, diced
½ cup apple cider
Salt and pepper
4 ounces Smithfield ham, diced
Render the bacon until crisp. Sear Scallops and remove from pan. Add onions and sauté until clear. Add the spinach and stir to coat well with bacon fat.
Add the cider and braise the greens for about 5 minutes until they are bright green and tender.