Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with a multigrain baguette and a glass of wine.
3 center-cut bacon slices
1 1/2 pounds jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 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)
How to Make It
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 and set bacon aside. Increase heat to high.
Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 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 crumbled bacon and 3 scallops. Serve immediately with lemon wedges, if desired.
Pulled out the unused cast iron skillet and tried this. Used whatever greens I had in my last CSA box (baby kale? Some other young green) and baby spinach. Hubby raved about it. Had to add a little extra bacon fat to sauté the onions, but other than that followed the recipe. Really, really good. I know I'll make it again.
Tried this recipe last night and it was fabulous- like every recipe, I tinkered with it, adding 1/2 golden raisins, sauteing them with the bacon, onions and garlic, and then added veggie broth at the end so I had a bit of a reduction. You could definitely substitute thin chicken cutlets or shrimp.
I had a risotto to serve on the side and roasted cauliflower and onions. Perfect!
My fiance and I cooked this dish for our parents and we all went wild over it! We used baby scallops instead because they were half the cost of the larger scallops - no difference in taste, just more time consuming to turn over. Will be adding more spinach next time. Can't wait to make this dish again!
This was excellent! First time cooking scallops and I was worried that it wouldn't turn out very good. Wish I would have added more spinach, but otherwise it was perfect. My DD's (3 1/2 and 2) devoured the scallops! I was so impressed! This will go on the repeat list!
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