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Pan-Seared Scallops With Spinach

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“From Country Home Magazine - what a lovely seafood dish!”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
  2. Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
  3. Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
  4. Remove scallops from skillet. Deglaze skillet with white wine.
  5. Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
  6. Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

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