Pan-Seared Scallops With Bacon and Spinach |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;) Ingredients:
3 slices center-cut bacon |
1 1/2 lbs jumbo sea scallops (about 12) |
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided |
1/4 teaspoon fresh ground black pepper, divided |
1 pinch crushed red pepper flakes (perhaps more!) |
1 cup chopped onion |
6 garlic cloves, sliced |
12 ounces fresh baby spinach |
4 lemon wedges (optional) |
Directions:
1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
3. Pat scallops dry with paper towels.
4. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
6. Transfer to a plate; keep warm.
7. Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
8. Add half of spinach; cook 1 minute, stirring frequently.
9. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
10. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
11. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
12. Serve immediately with lemon wedges, if desired.
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