Great flavor! I used thick cut organic peppered turkey bacon and it turned out great.
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)
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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
- 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)
- 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.
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