Pan-Seared Scallops with Turkey Bacon and Spinach

Norma DeRemer


Another great dish I foud looking for more low-carb and low fat recipes while waiting at the eye Dr's office with Woody. We had these last night and what a delite it was. Called my neighbor over to share with us.
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.


★★★★★ 1 vote



  • 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
  • 6
    garlic cloves, sliced
  • 1
    912 ounce) bag of baby spinach
  • 4
    lenon wedges (optional)

How to Make Pan-Seared Scallops with Turkey Bacon and Spinach


  1. NOTE: Use a cast iron skillet or a skillet without non-stick service to sear the scallops for best results.
  2. Cook bacon in a large sillet over medium high heat unti crisp and remove from pan onto a paper towel.
  3. Remover pan stove and reserve about 1 tablespoon of dripping in the pan,coarsely chop bacon and set aside.
  4. Place your skillet back on the stove and increase the heat to high.
  5. Pat scallops dry with paper towels and sprinkle evenly with 1/8 each of a teaspoon salt and pepper.
  6. Add scallope to drippings in pan and cook for 2 1/2 minutes on each side or until done.
  7. Transfer to a plate and keep warm.
  8. Reduce heat to medium high and add onions and garlic to pan and saute for 3 minutes, stiring frequently. Watching not to burn the garlic.
  9. Add half the spinach and cook for 1 minutes or just until wilted, stirring frequently.
  10. Add remaining half of spinach and cook 2 minutes, or until wilted, stirring frequently
  11. Remove pan from heat and stir in remaing salt and pepper.
  12. Divide spinach mixture among 4 plates, top each serving evenly with shopoped bacon and 3 scallops and server immediately with lemon wedges if desired.

Printable Recipe Card

About Pan-Seared Scallops with Turkey Bacon and Spinach

Course/Dish: Fish Seafood
Other Tags: Quick & Easy Healthy

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