Photo: Randy Mayor; Styling: Cindy Barr
4 servings (serving size: 3 scallops and 3/4 cup spinach mixture)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ktleyed's Review

January 13, 2015
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.

CariClarkPhelps's Review

January 04, 2014
Great flavor! I used thick cut organic peppered turkey bacon and it turned out great.

steponme's Review

March 15, 2012
Delicious; love the seared scallops. The spinach was also very good.

cookinkitties's Review

October 31, 2011
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.

Melhoney1's Review

March 25, 2011
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.

kejones's Review

January 27, 2011
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!

peekers93's Review

January 12, 2011
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!

Caseywareagle's Review

December 25, 2010
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.

radiohigh's Review

September 23, 2010
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!

CaliMommy's Review

August 10, 2010
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!