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    You are in: Home / Recipes / Pan Seared Scallops Recipe
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    Pan Seared Scallops

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Michelle S.'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb sea scallops, fresh or frozen
    • 2 tablespoons flour
    • 1 -2 teaspoon cajun seasoning
    • 1 tablespoon oil
    • 1 (10 ounce) package prewashed spinach
    • 1 tablespoon water
    • 2 tablespoons balsamic vinegar
    • 1/4 cup cooked bacon, pieces

    Directions:

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

    Ratings & Reviews:

    • on February 04, 2008

      55

      This was Saturday night's dinner and it was excellent. The cajun seasoning gave a nice "zip" to the scallops and served over the spinach, looked restaurant-quality good!Served this with a parmesan- sauced rice for a delicious dinner!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2007

      55

      This was great, but I did make some alterations due to what ingredients that I had on hand. I eliminated the bacon. I did not have the cajun seasoning so I use 1/2 tsp cayenne, 1 tsp garlic powder and 1/2 tsp dried basil. My husband said it was the best scallop dish he ever had. I agree that the pan must be very hot and the scallops should be moved more than absolutely necessary.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2012

      I just made the scallops but used one teaspoon old bay instead of the cajun seasoning. My family really enjoyed them.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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    Nutritional Facts for Pan Seared Scallops

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.3
     
    Calories from Fat 74
    40%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.9 g
    9%
    Cholesterol 33.4 mg
    11%
    Sodium 578.7 mg
    24%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.5 g
    6%
    Protein 17.2 g
    34%

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