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Chef Maxwell's
Pan-seared Scallops and
Sautéed Spinach

Servings: 4

1 ½ pounds ocean scallops
1 pound fresh spinach, steamed
2 ounces smoked bacon, diced
2 ounces onion, diced
 ½ cup apple cider
Salt and pepper
4 ounces Smithfield ham, diced

Render the bacon until crisp. Sear Scallops and remove from pan. Add onions and sauté until clear. Add the spinach and stir to coat well with bacon fat. Add the cider and braise the greens for about 5 minutes until they are bright green and tender.