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Pan Seared Scallops

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“This is a BHG recipe that I just had to share. Scallop and Spinach lovers will go wild! This makes a lovely warm weather dinner with a loaf of bread and glass of wine.”

Ingredients Nutrition

  • 1 lb sea scallops, fresh or frozen
  • 2 tablespoons flour
  • 1 -2 teaspoon cajun seasoning
  • 1 tablespoon oil
  • 1 (10 ounce) packageprewashed spinach
  • 1 tablespoon water
  • 2 tablespoons balsamic vinegar
  • 14 cup cooked bacon, pieces


  1. Thaw scallops if they are frozen.
  2. Rinse scallops and pat dry with paper towel.
  3. In a large ziploc bag mix the flour and cajun seasoning.
  4. Add scallops, toss, coating well.
  5. In a large skillet over medium heat warm the oil.
  6. Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
  7. Remove scallops from skillet, keep warm.
  8. Add spinach to skillet and sprinkle with water.
  9. Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
  10. Drizzle spinach with vinegar and toss well to coat.
  11. Add scallops and heat throughly.
  12. Sprinkle with bacon pieces.
  13. Serve.

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