Scallop And Spinach Salad With Warm Dressing

• 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

1. Cook bacon in a large skillet until crisp; remove and drain on paper towels, reserving drippings in skillet. Saute shallot and garlic in hot drippings until tender. Remove shallot and garlic. Drain oil from skillet, reserving 1 teaspoon.
2. 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.
3. Place spinach in a large salad bowl, and toss with scallops and warm dressing. Serve immediately.
4. 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.

bacon, shallot, garlic, bay scallops, red bell pepper, dill, thyme, ground cumin, red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, baby spinach

Taken from www.myrecipes.com/recipe/scallop-spinach-salad-with-warm-dressing (may not work)