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Pan-Seared Scallops with Bacon and Spinach

Photo: Oxmoor House
Yield 4 servings (serving size: 3 scallops and 3/4 cup spinach mixture)

Ingredients

  • 3 center-cut bacon slices
  • 1 1/2 pounds jumbo sea scallops (about 12)
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 cup chopped onion
  • 6 garlic cloves, sliced
  • 12 ounces fresh baby spinach
  • 4 lemon wedges (optional)

Nutrition Information

  • calories 315
  • fat 5.8 g
  • satfat 1.7 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 45.3 g
  • carbohydrate 21.9 g
  • fiber 4.8 g
  • cholesterol 106 mg
  • iron 6.7 mg
  • sodium 758 mg
  • calcium 139 mg

How to Make It

  1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop bacon, and set aside. Increase heat to high.

  2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to medium-high. Add onion and garlic to pan; sauté 3 minutes, stirring frequently. Add half of spinach; cook 1 minute, stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates; top each serving evenly with chopped bacon and 3 scallops. Serve immediately with lemon wedges, if desired.

Cook's Notes

Scallops cooked in a pan are always in danger of being steamed rather than seared, so be sure to use a big pan and high heat. A cast-iron skillet is ideal since it gets really hot and can handle high temperatures, unlike a nonstick skillet, which has a more delicate nonstick coating that can only handle up to medium-high heat.

Cooking Light Gluten-Free Cookbook