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!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Scallops
- Method: Sear
Ingredients
Scale
- 3 strips thick center-cut bacon
- 10 to 12 ounces sea scallops
- Dash salt, to taste
- Dash pepper, to taste
- 1/4 cup minced shallots
- 3 cloves garlic, minced
- 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.