Pan-Seared Scallops with Bacon and Spinach
Recipe Summary test
Scallops cooked in a pan are always in danger of being steamed rather than seared, so be sure to use a big pan and high heat. A cast-iron skillet is ideal since it gets really hot and can handle high temperatures, unlike a nonstick skillet, which has a more delicate nonstick coating that can only handle up to medium-high heat.
Cooking Light Gluten-Free Cookbook