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    You are in: Home / Recipes / Pan-Seared Scallops With Spinach Recipe
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    Pan-Seared Scallops With Spinach

    Pan-Seared Scallops With Spinach. Photo by KateL

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    loof's Note:

    From Country Home Magazine - what a lovely seafood dish!

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    Units: US | Metric


    1. 1
      In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
    2. 2
      Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
    3. 3
      Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
    4. 4
      Remove scallops from skillet. Deglaze skillet with white wine.
    5. 5
      Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
    6. 6
      Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

    Ratings & Reviews:

    • on June 18, 2012


      Better than restaurant quality, I had to promise DH to make this once a month. I used never frozen "large" sea scallops, but not "colossal" size. The searing times were perfect; I had purchased 1 1/2 pounds of sea scallops, and only 1 pound fit my 12" deep dish frying pan at one time. I kept the first batch warm in the oven at its lowest setting, and had to add more bacon grease to the pan. I used 5 ounces of fresh spinach, because it looked like enough for just 2 of us, and it was expensive. Even so, the spinach appeared to fill the 2-3" tall frying pan, so I would use my tall-sided Le Creuset pot if I were making more spinach (and that pot would probably accept 1 1/2 pounds of scallops at one time). I used Tony Chacere's Creole seasoning, and I liked its subtle presence in this dish. The only improvement I might suggest would be to chill the dredged scallops for 30 minutes to 1 hour prior to searing. As always, the secret to searing is to make sure the pan and the fat are hot enough to sear, and it is important not to turn the scallops until they are ready; some say that if the "meat" sticks, and does not release, you need to wait until it does. The spinach was not so pretty on the plate, so I would be tempted to steam it separately; DH wouldn't change a thing. At the end, I had leftover bacon bits even though I sprinkled them liberally. Served with a sourdough roll. Made for Please Review My Recipe tag game.

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    • on January 19, 2012


      We made this last night with a few changes and can hardly wait to serve this to guests. Instead of cajun seasoning (not a big fan), we used Baldridge's Secret Seasoning (use it on chicken, fish, beef), no flour, and red wine. We licked the skillet clean!

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    • on January 18, 2012


      I love scallops and spinach so this was an excellent choice for dinner. The seasoning was perfect for us and I followed the instructions completely. Definately a keeper and I will make it again. Thank you for submitting the recipe. Made for Spring PAC 2011.

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    Read All Reviews (7)


    Nutritional Facts for Pan-Seared Scallops With Spinach

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.1
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 1.1 g
    Cholesterol 31.3 mg
    Sodium 559.4 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 1.8 g
    Sugars 1.5 g
    Protein 17.0 g

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