Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette

1 cup apple cider
2 tsp. sugar
4 slices center-cut bacon
1/4 cup chopped shallots
1 tbsp. cider vinegar
3/4 tsp. salt
1 Granny Smith apple, thinly sliced
1/3 cup thinly sliced red onion
1 6oz. pkg. fresh baby spinach
1/4 tsp. curry powder
1/8 tsp. red pepper
1½ lbs. sea scallops
2 tsp. olive oil

Combine cider and sugar in a small saucepan over medium-high heat. Bring to a
boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.

Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove
bacon from pan, reserving 1 tsp. drippings in pan; set bacon aside. Add
chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat;
stir in cider mixture, cider vinegar, and 1/4 tsp. salt.

Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach
in a large bowl.

Combine remaining salt, curry powder, and red pepper in a small bowl. Sprinkle
salt mixture evenly over both sides of scallops. Heat oil in a large
nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes
on each side or until done.

Drizzle cider mixture over spinach mixture; toss gently to coat. Place salad
mixture on each of 4 plates; top each with scallops.

4 servings