Friday, April 16, 2010
Pan-Seared Scallops with Bacon & Spinach
This is a new recipe I found in my Cooking Light magazine and let me just say that it was fantastic!! A great addition to the dinner menu and something that was a little bit different than what we normally have.
3 center-cut bacon slices
1 1/2 lbs jumbo sea scallops (about 12)
1/4 tsp plus 1/8 tsp kosher salt, divided
1/4 tsp pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh spinach
4 lemon wedges (optional)
Cook the bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan reserving the drippings, coarsely chop and set bacon aside.
Pat scallops dry with paper towels and sprinkle evenly with 1/4 tsp of salt and 1/8 tsp of pepper. Add scallops to drippings in the pan and cook 2 1/2 minutes on each side or until done. Transfer to a plate and keep warm.
Add the onion and garlic to the pan and saute for 3 minutes stirring frequently. Add half of the spinach and cook for 1 minute, stirring frequently. Add remaining spinach and cook for 2 minutes or just until wilted, stirring frequently. Remove from heat and stir in remaining 1/8 tsp of salt and 1/8 tsp of pepper.
Serve scallops on top of spinach and sprinkle with the bacon, lemon wedges on the side.