Cook bacon in a large cast iron skillet over med-high heat until
crisp. Remove bacon from pan, reserving 1 Tbsp of drippings in
pan. Coarsely chop bacon and set aside. Increase heat to
high.
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 plate and keep warm.
Reduce heat to medium-high. Add onion and garlic to pan;
saute 3 min., stirring frequently. Add half of spinach; cook 1
minute; stirring frequently. Add remaining half of spinach, cook
2 minutes or until just wilted, stirring frequently.
Remove from heat, stir in remaining 1/8 tsp salt and pepper.
Divide spinach mixture among 4 plates; top each serving evenly
with crumbled bacon and 3 scallops. Serve immediately.
Originally Submitted
1/25/2015
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