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Pan-Seared Scallops With Bacon and Spinach

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“Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
  2. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
  3. Pat scallops dry with paper towels.
  4. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  5. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
  6. Transfer to a plate; keep warm.
  7. Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
  8. Add half of spinach; cook 1 minute, stirring frequently.
  9. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
  10. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
  11. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
  12. Serve immediately with lemon wedges, if desired.

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