Seared Scallops With Bacon and Spinach
Seared sea scallops with bacon and spinach, an elegant yet easy dinner for any occasion! And cheaper than dining out!
Seared scallops may look fancy, but they cook in minutes and make an impressive dinner with almost no effort. The scallops develop a beautiful golden crust in the skillet, while the bacon adds smoky richness and the spinach wilts down into a flavorful, garlicky bed for the seafood.
It’s the kind of dish that feels restaurant-worthy but is surprisingly simple to pull together at home. Whether you’re cooking for a special occasion or just want something elegant on a weeknight, this combination of scallops, bacon, and spinach delivers every time.
Wet or Dry?
Wet scallops are treated with a solution of water and sodium tripolyphosphate shortly after harvest, increasing their water content and preventing weight lossduring storage and transport.
Dry scallops are not treated; they are allowed to air-dry, which removes excess moisture and concentrates the flavor. Dry scallops are generally considered to be richer in flavor, sweeter, and firmer.
When buying scallops, ask your fishmonger whether the scallops are wet or dry.
What You’ll Like About This Dish
Quick cooking. Scallops sear in just a few minutes for an easy, elegant dinner.
Wonderful flavor contrast. Smoky bacon, tender spinach, and buttery scallops are perfect together.
Restaurant feel. Makes a beautiful presentation without complicated techniques.
Ingredient Notes
- Sea scallops: Large sea scallops sear best; dry thoroughly for a good crust.
- Bacon: Thick-cut adds smoky depth and renders enough fat for searing.
- Shallots: Provide a mild, sweet onion flavor that pairs well with seafood.
- Garlic: Adds warmth and aroma to the spinach.
- Baby spinach: Wilts quickly and absorbs the bacon and garlic flavors.
- Lemon wedges: A squeeze of fresh lemon brightens the entire dish.
- Salt and pepper: Essential for seasoning scallops and vegetables.
Steps to Make Seared Scallops With Bacon and Spinach
- Line plates with paper towels and pat the scallops completely dry.
- Season the scallops with salt and pepper and set aside.
- Cook the bacon in a skillet until crisp, then remove to drain.
- Pour off most of the bacon drippings, leaving a thin layer in the pan.
- Heat the pan over medium-high heat and sear the scallops until golden on both sides.
- Transfer the scallops to a warm plate.
- Lower the heat and cook the shallots until softened.
- Add the garlic and cook briefly.
- Add the spinach and cook until wilted; season lightly.
- Arrange the spinach on a serving platter and top with the scallops.
- Crumble the bacon over the scallops and finish with lemon.
Tips for Seared Scallops With Bacon and Spinach
- Dry the scallops thoroughly—moisture prevents proper browning.
- Use a heavy skillet (cast iron works well) for the best sear.
- Don’t move the scallops while they sear; let the crust form naturally.
- Serve immediately for the best texture and flavor.
Recipe Variations
- Creamy pan sauce. Add a splash of cream or white wine after removing the scallops and reduce briefly.
- Spicy version. Sprinkle crushed red pepper onto the spinach as it cooks.
- Herb finish. Add chopped parsley, basil, or chives before serving.
- Garlic butter. Stir a small pat of butter into the spinach for richness.
- Prosciutto swap. Replace bacon with crisped prosciutto for a lighter variation.
What to Serve With Scallops
This scallops dish is excellent on its own, but for a larger meal, here are some ideas for side dishes and accompaniments that will not overpower the delicate scallops.
- Caesar salad or tossed salad with a light vinaigrette.
- Sliced fresh tomatoes with a fresh herbal dressing.
- Toasted crostini or bruschetta.
- Creamy Parmesan risotto.
- A side of roasted carrots or potatoes.
- Mashed potatoes or cauliflower, or cauliflower rice.
- Grains, such as quinoa, rice, or bulgur.
How to Store Scallops With Bacon and Spinach
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Freeze: Not recommended, as scallops lose texture after freezing.
Reheat: Warm gently in a skillet over low heat to avoid overcooking the scallops.
Seared Scallops With Bacon and Spinach
Ingredients
- 3 strips bacon, thick
- 12 ounces sea scallops
- Dash salt, to taste
- Dash pepper, to taste
- 1/4 cup shallots
- 3 cloves garlic, mincedminced
- 6 to 10 ounces baby spinach
- 2 lemon wedges
Instructions
- Line 2 plates with paper towels.
- Place the scallops on one of the paper towel-lined plates and pat with another paper towel to dry thoroughly. Season them generously with kosher salt and pepper and set aside.
- Place a large, heavy skillet over medium heat. Add the bacon and cook until crisp, turning to brown both sides. Remove the bacon to the second paper towel-lined plates to drain.
- Remove the pan from the heat and drain off excess drippings, leaving a thin coating in the pan. Place the pan over medium-high heat.
- When the drippings are hot, place the scallops in the pan. Let the scallops cook for about 2 to 3 minutes on each side. Remove the scallops to a warm plate or tray and keep them warm.
- Reduce the heat to medium and add the shallots to the pan; cook, stirring, until they are softened, about 2 minutes. Add the garlic and cook for 2 minutes longer.
- Add the spinach, a handful at a time, until it is all in the pan; season with salt and pepper and cook until it is wilted, about 2 minutes.
- Arrange the spinach on a serving dish and top with the scallops.
- Crumble the drained bacon and sprinkle it over the scallops and spinach.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
