Seared Scallops with Apple Cider Balsamic Glaze

Ingredients

12 jumbo Sea Scallops
3 slices Bacon, cooked, drained, and chopped. Save 2 Tbsp Bacon fat
12 oz baby Spinach
8 Cremini Mushrooms, sliced
2 Tbsp SOOC Wild Mushroom & Sage Olive Oil
1 tsp SOOC French Fleur de Sel Sea Salt
¼ tsp fresh ground Pepper
¾ cup Apple Cider
3 Tbsp SOOC Red Apple Balsamic Vinegar
1 Tbsp Honey

Directions

Pat scallops dry and season with French Fleur de Sel Sea Salt and pepper, set aside. Whisk apple cider, Red Apple Balsamic, and honey together and set aside.

In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 Tbsp Wild Mushroom & Sage Olive Oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.

Heat a cast iron skillet on stovetop. Add 1 Tbsp Wild Mushroom & Sage Olive Oil and once it is hot, add scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.

Add cider mixture to cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops in skillet to warm in cider sauce for a few minutes.

While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in Wild Mushroom & Sage Olive Oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.

Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately.