ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Seared Scallops with Bacon and Spinach

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 3 scallops and 3/4 cup spinach mixture)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 323
  • fat 6.5 g
  • satfat 1.9 g
  • monofat 2.3 g
  • polyfat 0.6 g
  • protein 45.3 g
  • carbohydrate 22.7 g
  • fiber 5 g
  • cholesterol 106 mg
  • iron 6.8 mg
  • sodium 885 mg
  • calcium 141 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 and set bacon aside. Increase heat to high.

  2. 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.