Pan-Seared Scallops with Bacon and Spinach

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 3 scallops and 3/4 cup spinach mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 6.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 45.3g
  • Carbohydrate: 22.7g
  • Fiber: 5g
  • Cholesterol: 106mg
  • Iron: 6.8mg
  • Sodium: 885mg
  • Calcium: 141mg

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)

Preparation

  1. 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. 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.
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