Community Recipe
from [dmradcliffe]
Pan seared scallops

Pan seared scallops

  • Yield: 4 servings


  • 1 pound(s) Fresh or frozen sea scallops
  • 2 tablespoon(s) Flour
  • 1-2 teaspoon(s) Cajun seasoning
  • 1 tablespoon(s) Cooking oil
  • 10 ounce(s) Spinach
  • 1 tablespoon(s) Water
  • 2 tablespoon(s) balsamic vinegar
  • 1/4 cup(s) Cooked bacon pieces


1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.

2. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.

158 calories, 6 g fat

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Pan seared scallops Recipe