Thursday, March 24, 2016

Pan-Seared Scallops with Bacon and Spinach

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

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