Pan-Seared Scallops

• 2 slices bacon, cut in match sticks
• 12 shallot, minced
• 14 cup cream sherry
• 13 cup apple juice
• 2 tablespoons sherry wine vinegar
• 14 cup butter, plus
• 1 tablespoon butter
• 12 sea scallops
• salt
• pepper
• 2 cups packed Baby Spinach

1. Heat skillet on medium heat.
2. Fry bacon until fat renders.
3. Add shallot; cook until lightly browned, 5 minutes.
4. Raise heat to medium high; add cream sherry.
5. Cook stiring 3 minutes.
6. Add apple juice and vinegar; cook 2 minutes.
7. Transfer to bowl; keep warm.
8. Wipe out skillet; heat 3 tbsp butter in skillet on medium high heat.
9. Season scallops with salt and pepper.
10. Cook scallops until golden brown on bottom, 3 minutes; turn.
11. Cook 4 minutes.
12. Transfer scallops to platter.
13. Melt remaining 2 tbsp butter in skillet.
14. Spoon butter over scallops.
15. Put spinach in a bowl.
16. Pour reserved bacon mixture into skillet; heat just to boil on medium high heat.
17. Set aside to cool 1 minute.
18. Add half bacon mixture to spinach; toss.
19. Place spinach leaves around scallops on platter; drizzel remaining bacon mixture on scallops.

bacon, shallot, cream sherry, apple juice, sherry wine vinegar, butter, butter, scallops, salt, pepper, spinach

Taken from www.food.com/recipe/pan-seared-scallops-307196 (may not work)