Total Time
Prep 5 mins
Cook 10 mins

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.
Most Helpful

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!

Leslie in Texas February 04, 2008

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.

elmill December 31, 2007

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

bmcnichol October 31, 2012