Scallop and Spinach Salad with Warm Dressing

Yield: Makes 4 to 6 servings

Ingredients

• 6  bacon slices, coarsely chopped
• 1  small shallot, thinly sliced
• 2  large garlic cloves, thinly sliced
• 1  pound  bay scallops
• 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
• 1  (6-ounce) package baby spinach

Preparation

Cook bacon in a large skillet until crisp; remove and drain on paper towels, reserving drippings in skillet. Sauté shallot and garlic in hot drippings until tender. Remove shallot and garlic. 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 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. Serve immediately.

Wine note: "Domdechant Werner Riesling ($24) from Germany or Chateau d'Orschwihr Riesling Rangen ($32) from (Alsace) France are picks. These wines do wonderfully with bacon and seafood--more often prepared together than one might think. The wine will bring a balance of body to the dish."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.