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Pan Seared Scallops with Bacon and Spinach Recipe


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     Pan Seared Scallops with Bacon and Spinach

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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 black pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 oz fresh baby spinach

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.

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