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Pan-Seared Scallops With Smoked-Tomato Butter And Warm Spinach Salad

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 large tomato (about 1/2 pound)

1 stick (1/2 cup) unsalted butter at room temperature

1/4 teaspoon salt

1 (2-ounce) piece slab bacon (rind discarded), cut into 1/4-inch-thick sticks

2 cups loosely packed baby spinach (1 ounce)

1 cup loosely packed watercress sprigs (3/4 ounce), coarse stems discarded

1 teaspoon fresh lemon juice

1 teaspoon fresh lime juice

1/2 teaspoon minced garlic

1/8 teaspoon salt

1 1/2 tablespoons extra-virgin olive oil

8 sea scallops (9 to 10 ounces total), tough muscle removed from side of each if necessary

1 tablespoon grapeseed oil*

Special equipment: a stovetop smoker/cooker; 1 teaspoon fine hickory wood chips**; 4 (2 1/2- to 3-inch) scallop shells or small ovenproof plates

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