10 jumbo Scallops
3 slices bacon
315g baby spinach
125g mushrooms (I used a mix of oyster and shitake)
Kosher salt
Freshly ground pepper
3/4 cup unfiltered apple cider
2 tablespoons balsamic vinegar
1 tablespoon honey


1. Place scallops on paper towels and blot dry
2. Lightly season with salt and pepper on both sides
3. Set aside (keep on towels so they will stay dry, or they will not sear properly)
4. In a large saute pan, cook bacon until crisp
5. Remove bacon, chop into bits when it cools off and set aside
6. Pour off all but 2 tablespoons of bacon fat from pan, reheat to medium-high
7. Add mushrooms and saute until soft and slightly browned
8. Add additional butter to pan, if the mushrooms soak up all the fat
9. When mushrooms are done, place them in a small bowl and set aside
10. Add a couple more tablespoons of butter to pan and reheat to medium-high
11. Working in batches, saute spinach until wilted
12. Add mushrooms and bacon bits to pan stir to mix, adjust seasoning with salt and pepper. Set pan aside
13. In a small bowl, whisk together apple cider, balsamic vinegar and honey (amounts estimated) Set aside
14. Using a large cast-iron skillet or heavy frying pan, heat pan over high heat until searing hot, add a thin layer of bacon fat and butter to pan, then quickly place scallops in to sear
15. Cook undisturbed for around 3 minutes, or until the bottom of the scallop is browned and caramelised, turn scallops over and sear other side in the same manner
16. Remove scallops to a shallow bowl or plate, tent with foil to keep warm. Carefully add cider mixture to hot skillet stir to mix in any caramelized bits in the bottom of the pan
17. The fluids will boil and steam like crazy when they hit the hot pan, when the liquid has reduced and thickened some (1 to 2 minutes), pour over scallops
18. Reheat spinach, briefly. To serve place scallops over a bed of spinach and mushrooms. Spoon some of the apple cider glaze over the top


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