Monday, March 11, 2013

Pan-Seared Scallops with Bacon and Spinach

Yesterday was my hubby and I's 9 year dating anniversary so I decided to get a little fancy! :)  This recipe is restaurant-worthy in my opinion and makes for a great date night meal indoors.  Enjoy!

Pan-Seared Scallops with Bacon and Spinach

Adapted from Cooking Light

Prep Time: Approximately 5 minutes
Cook Time: Approximately 15 minutes
Serves: 4

  • 1 1/2 lbs jumbo sea scallops (about 12)
  • 3 bacon slices
  • 1 cup onion, chopped
  • 6 garlic cloves, sliced
  • 12 ounces fresh organic spinach (I usually add a little extra spinach since it shrinks so much)
  • 1/4 tsp plus 1/8 tsp sea salt, divided
  • 1/4 tsp freshly ground black pepper
  • lemon wedges if desired

  1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan but leave the drippings Coarsely chop and set bacon aside. Increase heat to high.
  2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. 
  3. Add scallops to the same pan with bacon drippings; cook 2 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to medium-high.
  4.  Add onion and garlic to pan; saut√© 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.
  5. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Top each serving with the spinach mixture, crumbled bacon, 3 scallops and lemon wedges if desired.  Serve immediately.  

No comments:

Post a Comment