Pan-Seared Scallops with Turkey Bacon and Spinach
NOTE: Scallops are seared best in a very hot pan without non-stick coating. They come out great if you have a cast iron skillet which holds the heat at an even temperature. A serving of 3 scallops and 3/4 cup of spinach has only 315 calories and less then 6 grams of fat. We don't have scallops very often; but with recipe we will be able to have them more often along with a side dish.
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- 3 slice
- of turkey bacon or center-cut bacon if not dieting.
- 1 1/2 lb
- jumbo sea scallops (about 12)
- 1/4 tsp
- kisher salt, divided
- 1/4 tsp
- fresh ground pepper,divided
- 1 c
- chopped onion
- garlic cloves, sliced
- 912 ounce) bag of baby spinach
- lenon wedges (optional)
1NOTE: Use a cast iron skillet or a skillet without non-stick service to sear the scallops for best results.
2Cook bacon in a large sillet over medium high heat unti crisp and remove from pan onto a paper towel.
3Remover pan stove and reserve about 1 tablespoon of dripping in the pan,coarsely chop bacon and set aside.
4Place your skillet back on the stove and increase the heat to high.
5Pat scallops dry with paper towels and sprinkle evenly with 1/8 each of a teaspoon salt and pepper.
6Add scallope to drippings in pan and cook for 2 1/2 minutes on each side or until done.
7Transfer to a plate and keep warm.
8Reduce heat to medium high and add onions and garlic to pan and saute for 3 minutes, stiring frequently. Watching not to burn the garlic.
9Add half the spinach and cook for 1 minutes or just until wilted, stirring frequently.
10Add remaining half of spinach and cook 2 minutes, or until wilted, stirring frequently
11Remove pan from heat and stir in remaing salt and pepper.
12Divide spinach mixture among 4 plates, top each serving evenly with shopoped bacon and 3 scallops and server immediately with lemon wedges if desired.