Pan Seared Scallops with Bacon and Spinach
By brainey
Made for Amanda, Rob and Jim on day before New Years Eve 2011
- 4
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)
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.
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