This recipe I’m sharing today is hands down my families favorite salad recipe! This salad is made with fresh baby spinach, sautéed garlic mushrooms, feta cheese and drizzled with freshly squeezed lemon juice and black truffle olive oil. If you’re a vegetarian you can stop here and enjoy! However, if you are a fan of surf and turf, than I suggest you add the bacon wrapped scallops on top and you will not be disappointed!
Warm Mushroom Salad with Bacon Wrapped Scallops
Prep time: 20 minutes
Cooking time: 10-15 minutes
Grilling time: 15-20 minutes
1 lb. package of frozen jumbo sea scallops (10-12 per bag)
10-12 slices of thinly cut bacon
1 tablespoon butter
10 oz sliced mushrooms (any variety)
2 cloves of garlic minced
2 oz of crumbed feta cheese
6 oz baby spinach
1/2 lemon juiced
2 tablespoons of black truffle oil
salt and pepper to taste
Defrost the jumbo scallops in a colander under cold running water for approximately 10 minutes. Once defrosted, pat dry with a paper towel. Lay a slice of uncooked bacon on your work surface and place a scallop at one end, roll the bacon around the scallop and secure with 2 large skewers (see photo). Continue the same process until all scallops are wrapped in bacon. Place the skewers on a preheated, lightly greased grill and cook for approximately 15-20 minutes or until the bacon is crispy, rotating half way through.
In a large skillet melt the butter, add the mushrooms and minced garlic. Sauté for approximately 10-15 minutes until mushrooms are golden brown and set aside.
In a large serving bowl add the baby spinach, feta cheese and mushrooms. Squeeze the fresh lemon juice and drizzle the black truffle oil over the salad, tossing lightly until evenly coated. Add salt and pepper to taste.
Plate up your salad and add the bacon wrapped scallops and viola you have dinner!
I truly hope you enjoy this salad as much as we do!
Enjoy All 4 One Home!