Scallops with Bacon Balsamic Spinach and Sweet Potatoes

What you will need:
Serves 2
Lean organic bacon-about 3 slices
2-3 cloves of garlic, minced
3-4 cremini mushrooms, chopped
3 cups of organic baby spinach
1/3 c of balsamic vinegar
4 jumbo dry scallops ( I get mine at Whole Foods, wet scallops are treated with a sodium solution to keep the moisture…yuck!)
1 jumbo sweet potato
1-2 TB EVOO
S+P OR Truffle Salt +P 🙂

First, set oven to 400 and stick your sweet potato in the microwave for 5 minutes. When potato is partially cooked through, cut it into wedges and stick it in the oven on a non stick pan or some foil drizzled with EVOO and S+P and whatever other herbs you enjoy for 15-20 minutes or until brown and crispy.

Sprinkle with Truffle Salt! YUM!

Now, cook your bacon until crispy and place it to the side on some paper towel. Keep the bacon fat in the pan to cook your scallops.

In a second pan, add garlic to a little EVOO and sauté for a few minutes. Now, add the cremini mushrooms. As the mushrooms begin to cook through, slowly add your spinach in handfuls and let it cook down. Gradually pour in balsamic vinegar to coat the leaves and help them to cook. Add in your bacon crumbles and some fresh ground pepper at the end for a little punch.

Now its time for the main event! Heat the pan with the bacon grease on high heat. Take your scallops and pat them dry and then sprinkle them with S+P. Add scallops to the pan once it’s hot, and sear each side for about 2 minutes. The scallops should be translucent inside and moist with a crispy sear on each side if cooked properly!

Don’t overcook them! This is the filet mignon of the sea people!