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“Yes there are other Scallop recipes on this site, but not quite like this one! From Developed by Curtis Webb , sous chef of Joe Fortes Resturant in Vancouver”

Ingredients Nutrition


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

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