This recipe is yummy and fancy and pretty darn quick and easy! It's from Cooking Light May 2010 and I love serving it with crusty bread and wine as they suggest.
Pan-Seared Scallops with Bacon & Spinach
3 center-cut bacon slices
1 1/2 lbs. jumbo sea scallops (about 12)
salt & pepper [They measure; I don't & sometimes skip it.]
1 c. chopped onions
6 garlic cloves, sliced
12 oz. fresh baby spinach
4 lemon wedges (optional) [recommended!]
1. Cook bacon in a large cast-iron [or heavy-bottomed, like All-Clad] skillet over medium-high heat until crisp. [I sometimes cut it up raw since it needs to be crumbled later anyway.] Remove bacon from pan, reserving 1 Tbl. [or more!] drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 tsp salt and 1/8 tsp pepper. Add scallops to drippings in pan; cook 2 1/2 min on each side or until done. Transfer to a plate; keep warm. Reduce heat to medium-high. Add onion and garlic to pan; saute 3 minutes, stirring frequently. Add half of spinach; cook 1 minute, stirring frequently. Remove from heat; stir in remaining 1/8 tsp salt and remaining 1/8 tsp pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon & 3 scallops. Serve immediately with lemon wedges, if desired.
Yield: 4 servings (serving size: 3 scallops & 3/4 c. spinach mixture.) Calories 323; Fat 6.5 g (sat 1.9g; mono 2.3g, poly 0.6g); Protein 45.3g; Carb 22.7g; Fiber 5g; Chol 106mg; Iron 6.8mg; Sodium 885mg; Calc 141mg
Melissa Clark's Excellent White Bread
3 weeks ago