Pan Seared Scallops

"I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand."
 
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Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • rinse scallops; pat dry.
  • in a plastic bag combine flour and seasoning; add scallops; toss to coat.
  • in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
  • add spinach to skillet; sprinkle with water.
  • cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
  • add vinegar; toss to coat evenly.
  • return scallops; heat through.

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RECIPE SUBMITTED BY

I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
 
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