Pan-fried Scallops with Baby Spinach, Crispy Bacon and Cider Beurre Blanc

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 rashers smoked streaky bacon
• olive oil
• 12 king scallops
• sea salt and freshly ground black pepper
• 50g/1¾ oz unsalted butter
• 650g/1lb 7oz baby spinach
• 200ml/7fl oz cider vinegar
• 150g/5½oz shallots
• 250ml/9fl oz sweet cider
• 1 apple
• 375g/13oz butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Fry the bacon rashers in a dry pan over medium heat until crisp, about 8 minutes. Drain on paper towels, keeping the fat in the pan.

2. Finely chop the shallots and dice the apple. Add them to the bacon fat with a little olive oil and cook over low heat until soft, about 5 minutes.

3. Add the cider vinegar and sweet cider. Simmer over medium heat until reduced by about three quarters, about 15 minutes. Keep warm over very low heat.

4. Whisk the 375g butter, cubed, into the reduction a few cubes at a time over very low heat until glossy and thick. Season with salt and pepper. Do not let it boil.

5. Melt the 50g butter in a large pan over medium heat. Add the spinach in handfuls and cook until wilted, about 2 minutes. Season and drain off any excess liquid.

6. Pat the scallops dry and season with salt and pepper. Heat olive oil in a pan over high heat until shimmering. Sear the scallops 1 to 2 minutes per side until deep golden and the flesh is opaque and flakes, 145°F (63°C).

7. Divide the spinach among four warm plates. Top with the scallops, scatter over the crispy bacon, and spoon the cider beurre blanc around them. Serve immediately.