Pan Seared Scallops

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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
• ¼ cup cooked bacon , pieces

Directions:

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.

Reviews

[Leslie in Texas]

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!

[daduk]

This recipe was fabulous and it made a wonderful presentation. I rinsed the scallops and dried them with a paper towel, this way the coating stuck to the scallops while cooking. They had a nice golden color. Didn't change a thing, but next time I may saute some garlic because we love garlic. Can't wait to try this for my dinner guests. Again what a nice presentation this dish made.

[Kohtzy]

We loved this! We halved the scallops part of the recipe because there were only 2 of us, but left the spinach portion the same. To the spinach we added fresh minced garlic. Be careful not to add salt to this recipe...the bacon makes it salty enough on its own. Thanks for this great recipe!