Pan Seared Scallops

"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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Ready In:
15mins
Ingredients:
8
Serves:
4
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ingredients

  • 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
  • 14 cup cooked bacon, pieces
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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. I just made the scallops but used one teaspoon old bay instead of the cajun seasoning. My family really enjoyed them.
     
  4. This recipe was just wonderful. It is restaurant quality. We loved the cajun seasoning. Thanks for sharing.
     
  5. First time cooking scallops - used this recipe. Had issues keeping the breading from breaking up as I turned them while cooking. Wilted spinach was too vinegar-y for our tastes.<br/><br/>I don't think I would make this again. Even tweaked.
     
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Tweaks

  1. This recipe would have been fabulous just as written, but I toyed with it just a bit. The seasoned flour didn't stick to my scallops and came off in the pan while cooking. When I added the spinach, I added a bit of chicken broth instead of water. After the spinach was wilted and the scallops were returned to the pan, I added about a cup and a half of cooked penne pasta and about 1/2-3/4 cup of heavy cream and heated together. The cream thickened with the bits of seasoned flour and formed a wonderful sauce. Mmmmm. The bacon, scallops, Cajun seasoning and spinach made a wonderful flavor combination. I can't wait to make this again.
     

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