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.
Very nice flavor combination. Good over risotto. Quick and easy. Will make again! Thinking about adding Craisins next time!
Had this the other night and it was just okay, didn't seem to work for us and needed salt. Surprising for it sounded like it would be great.
Great flavor! I used thick cut organic peppered turkey bacon and it turned out great.
Delicious; love the seared scallops. The spinach was also very good.
Pulled out the unused cast iron skillet and tried this. Used whatever greens I had in my last CSA box (baby kale? Some other young green) and baby spinach. Hubby raved about it. Had to add a little extra bacon fat to sauté the onions, but other than that followed the recipe. Really, really good. I know I'll make it again.
I loved this. Super easy, very filling. Used smaller scallops...turned out perfect! Make sure you crank the heat to high when you put the scallops in the pan.
Tried this recipe last night and it was fabulous- like every recipe, I tinkered with it, adding 1/2 golden raisins, sauteing them with the bacon, onions and garlic, and then added veggie broth at the end so I had a bit of a reduction. You could definitely substitute thin chicken cutlets or shrimp. I had a risotto to serve on the side and roasted cauliflower and onions. Perfect!
I had to mess with it! ;) I used frozen thawed bay scallops, and added sliced baby bella mushrooms, and a splash of dry vermouth to the onion & garlic saute. Served it over rice. QUICK & EASY! SOLID!
Absolutely to die for! Easy! My kids (ages 6 and 4) now LOVE scallops. The bacon is a new favorite now too! Will definitely make again.
My fiance and I cooked this dish for our parents and we all went wild over it! We used baby scallops instead because they were half the cost of the larger scallops - no difference in taste, just more time consuming to turn over. Will be adding more spinach next time. Can't wait to make this dish again!
This was excellent! First time cooking scallops and I was worried that it wouldn't turn out very good. Wish I would have added more spinach, but otherwise it was perfect. My DD's (3 1/2 and 2) devoured the scallops! I was so impressed! This will go on the repeat list!
Absolutely delicious dinner! This reminded me of an "entree" style "scallops wrapped in bacon". It's also pretty quick to put together. We served it with wild rice for a starch. Also "3 scallops per person" didn't seem like enough. I'd suggest 4-6 if you're buying them from a seafood counter and they're not as "ginormous" as the ones restaurants use!
We really liked this recipe -- scallops were perfect. However, being the impatient cook that I tend to be, I did not let the pan cool enough before putting the onions and garlic in and burned the garlic. Next time I might cook the onion/garlic/spinach in a separate pan with some of the leftover bacon grease -- that way everything will be done at the same time.
This was delicious! It was the first time I cooked scallops and they came out perfeclty. My husband didn't love the spinach but I did! I was only cooking for two, so I halved the scallops but made the amount of spinach called for in the recipe to give us more veggies! I served it with a green salad.
This was wonderful! I plated it nicely with the scallops on top of the spinach and quartered cocktail size tomatoes around the edge. I made some rice to go with it but really did not need it. Would love to impress guests with it sometime.
Super easy and simply excellent. We love spinach, so doubled that ingredient, otherwise followed recipe. Didn't use the recommendation for baguette. Served tomato/basil salad to start and poured a crisp white wine from the Basque region. Very attractive presentation. Home-baked Trader Joe's chocolate chip cookies for dessert.
This was easy to make and very tasty. I used a 1 lb bag of scallops, 6 oz of spinach and reduced the amount of garlic and onion. My husband is a big eater so it only served 2! I will definitely make it again. I served it with wild rice pilaf and fresh asparagus. It would be great as a special occasion meal.
