Husband is still on an Atkins style diet and I've been having fun coming up with new dishes for dinner. Last night we enjoyed Seared Scallops and a Spinach and Bacon Salad. It was a really satisfying meal and it took me less than 30 minutes to cook!
For the scallops, I simply seasoned them with salt and pepper and seared in 1 tbsp of butter and 1 tbsp of olive oil in a hot pan. Cook three minutes per side or until scallops are no longer opaque.
For the Spinach and Bacon salad, I adapted a recipe from Alton Brown on Food Network.
Ingredients
3 slices of bacon
1/4 cup of onion
1 tbsp garlic
1 tsp dijon mustard
3 tbsp of red wine vinegar
1 packet of Splenda (or 1 tbsp of sugar if you're not watching your carbs)
pinch of salt
pepper
about 3 cups of spinach (I just eyeball it)
Cook bacon over high heat until crispy. Remove and drain on a paper towel.
While bacon is cooking, wash and dry spinach. Add to a mixing bowl.
Remove all but 2 tbsp of the bacon grease. Add onions and saute until translucent.
Add garlic, mustard, Splenda, and vinegar.
Mix well.
Season with salt and pepper to taste.
Add dressing mix to spinach, crumble cooked bacon, and mix salad well.
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