Rating: 4.5 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light May 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 3 scallops and 3/4 cup spinach mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

323 calories; fat 6.5g; saturated fat 1.9g; mono fat 2.3g; poly fat 0.6g; protein 45.3g; carbohydrates 22.7g; fiber 5g; cholesterol 106mg; iron 6.8mg; sodium 885mg; calcium 141mg.
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