Pan seared scallops

Ingredients

• 1 pound(s) Fresh or frozen sea scallops
• 2 tablespoon(s) Flour
• 1-2 teaspoon(s) Cajun seasoning
• 1 tablespoon(s) Cooking oil
• 10 ounce(s) Spinach
• 1 tablespoon(s) Water
• 2 tablespoon(s) balsamic vinegar
• 1/4 cup(s) Cooked bacon pieces

Preparation

1. 1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2. 2. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.


3. 158 calories, 6 g fat