Pop the bottle of Sauvignon Blanc and pour yourself a glass. Start this recipe by breaking out grandma’s cast iron skillet. Fry the bacon over medium heat; when it’s done, remove, leaving the vitamin G in the pan. Chop the bacon, mince the onion, cut carrots into batons, slice the mushrooms and reserve all. Then mince the fresh ginger and shallots. Combine ginger, shallots, vinegar, mirin and OJ in a food processor and leave it alone for a second.

To set up the salad, divide the spinach onto four plates and top with equal shares of mushrooms and carrots. Begin reheating the leftover vitamin G in the skillet. Go ahead and corral the troops and pour wine for everybody, because this goes down fairly quick. Ease the warmed-up (not too hot) vitamin G into the food processor; put the skillet back on the burner at high heat. Tumble ½ of the chopped bacon into the processor, turn it on and drizzle in olive oil. Salt and pepper scallops, drop into hot skillet and sear for 2 minutes a side. Place scallops on salads, ladle on bacon dressing and sprinkle with red onion and remaining chopped bacon. Serve.