Pan-Seared Scallops with Bacon and Spinach

Photo: Oxmoor House

Yield:

4 servings (serving size: 3 scallops and 3/4 cup spinach mixture)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

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.

David Bonom,

Cooking Light Gluten-Free Cookbook

August 2011