Seared Scallops With Bacon and Spinach

by Diana Rattray

Seasoned sea scallops with bacon and spinach is an elegant yet simple dinner for two, and it’s an easy enough dish to make on a busy weeknight. Whether you’re celebrating a special event, Valentine’s day, or simply want a quick and delicious meal, scallops are an excellent choice. This dish is made with sea scallops, which are mild and sweet, and take just a few minutes to cook.

Scallops are highly prized for the tender texture of their meat and their sweet and delicate flavor. Searing is probably the most popular way to prepare scallops. Quickly searing sea scallops creates a golden brown crust while leaving the inside tender and moist. They are used in a variety of dishes, including soups, stews, pasta dishes, and gratins.

What is the difference between sea scallops and bay scallops?

Size: Sea scallops are much larger than bay scallops. Sea scallops are typically 2 to 3 inches in diameter, while bay scallops are only about 1/2 inch in diameter. You’ll also find a price difference; sea scallops are usually more expensive than bay scallops.

Flavor: Bay scallops are a bit more delicate and sweet in flavor, while the sea scallops are sweet and slightly briny. And sea scallops are a bit firmer than bay scallops.

Cooking: Small, quick-cooking sea scallops are often used in dishes like pasta or ceviche, while the larger sea scallops are commonly seared or grilled.

Food Matches

Scallops are often paired with simple, complementary flavors, such as lemon, garlic, and butter. Here are a few other flavors that pair well with scallops:

• Herbs: Anise, basil, dill, fennel, chives, cilantro, mint, parsley, and tarragon.
• Spices and aromatics: Capers, curry, ginger, peppers, saffron, and shallots.
• Vegetables: Asparagus, cabbage, carrots, fennel bulb, leeks, porcini mushrooms, spinach, and tomatoes.
• Sauces: Hollandaise, Mornay sauce, and Tabasco.
• Cooking liquids: Brandy, gin, Pernod, vermouth, and white wine.
• Meat and dairy: Bacon, caviar, cream, Gruyere, and Parmesan.

Wet or Dry?

Wet scallops are treated with a solution of water and sodium tripolyphosphate shortly after they are harvested, which increases their water content, which keeps them from losing weight during 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.

Tips for Searing Scallops

The pan: A well-seasoned cast iron skillet is ideal for searing scallops, but a heavy-bottomed nonstick or stainless steel skillet will work just fine. The heavy bottom ensures even distribution of heat.
Dry them thoroughly: Place the scallops on paper towels and blot with more paper towels. If too moist, the scallops will steam as they cook and will not brown as well.
Seasoning: Season the sea scallops generously with salt and pepper, or use a blend, such as Creole or Cajun seasoning or seasoning salt.
Oil, butter, or drippings: The oil or other fat should cover the bottom of the pan and be hot when you add the scallops. If using butter, add a small amount of oil to it. This will prevent the butter from burning.
The sear: Scallops cook quickly! Sear them undisturbed for 2 to 3 minutes on each side. The sides of the scallops will look opaque when they are done.

Preparation Notes

• Dry and season the scallops. Place the scallops on a paper towel-lined plate and pat them with paper towels to dry thoroughly. This is important because if they are not dried, the moisture will cause them to steam as they cook in the hot pan, which will prevent a good sear and golden brown crust.
• Cook the bacon. Place the bacon in a large heavy-bottomed skillet and place it over medium-high heat. Cook the bacon for 4 to 6 minutes on each side, flipping with tongs from time to time as it browns. When the bacon is browned and crisp, remove it to a paper towel-lined plate to drain. Crumble and set aside.

• Cook the scallops. Leave a coating of drippings in the pan and place it back over medium-high heat. When the pan is hot, add the scallops in a single layer and let them cook until golden brown, about 2 to 3 minutes on each side. Use tongs to turn them gently. Remove the scallops to a warm plate and keep them warm.

• Cook the aromatics and spinach. Place the skillet over medium heat and add the shallots. Cook until softened, about 2 minutes. Add the garlic and cook for 1 to 2 minutes longer, then add the spinach, a handful at a time. Continue cooking until the spinach is wilted.

• Serve the scallops and spinach. Arrange the spinach in a serving dish or plate and top with the scallops. Sprinkle with the crumbled bacon and serve.

Recipe Variations

• Garnish the scallops with a few tablespoons of Parmesan cheese along with the bacon.
• Add 1 to 2 tablespoons of white wine or vermouth to the shallots and garlic for 1 minute before adding the spinach to the pan.

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.

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