Pan Seared Scallops with Bacon and Spinach

By brainey

Made for Amanda, Rob and Jim on day before New Years Eve 2011

Ingredients

• 3 center cut bacon slices
• 1 1/2 lb jumbo sea scallops (about 12)
• 1/4/ teaspoon plus 1/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 cup chopped onion
• 6 garlic onion, sliced
• 12 ounces fresh baby spinach
• 4 lemon wedges (optional)

Details

Servings 4

Preparation

Step 1

Cook bacon in a large cast iron skillet over medium high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.

Pat scallops dry with paper towels. Sprinkle scallops evenly wtih 1/4 teaspoon salt and 1/8 teaspoon pepper. Add scallops to drippings in pan; cook 2 1/2/ minutes on each side or until done. Transfer to a pate; keep warm. Reduce heat to medium-high. Add onion and garlic to pan; saute 3 minutes, stirring frequently. Add half of spinach; cook 1 minute, stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaing 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates top each serving evenly with crumbled bacon and 3 scallops.

Serve immediately wtih lemon wedges, if desired.