7 Reviews

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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KateL June 18, 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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JTrot January 19, 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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mama smurf January 18, 2012

I used Black Label "25% less fat" bacon, and I almost didn't get enough bacon grease to cook the scallops in! This is very easy to make....I'll increase the cajun seasoning a bit next time, and also increase the amount of spinach. I have to admit, I added some minced garlic cloves in with the spinach....love garlic. This made for a very delicious and light lunch. Thanks for sharing!

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breezermom September 11, 2011

This was delicious and simple to make! I made a couple of small changes just so it would fit in with my diet - I used lean ham instead of bacon, and I used 2 tspn of corn flour instead of 2TB of plain flour. I also used a little extra Cajun seasoning. Hubby & I both really loved it, and I will be making it again! [Made for PRMR]

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Sara 76 August 27, 2011

This was an interesting (and tasty) choice of recipes for me, stepping a bit out of my comfort zone :) I haven't had cooked spinach in a very long time, and I have never made scallops before! What a great combo though! I used small scallops and I also halved the recipe. It turned out great! Thanks for posting!

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Shannon 24 February 01, 2008

Delicious and so easy! Spiced just right. The only change I made is using peppered bacon which added a bit of zip to this delicious dish! Thanks for sharing this keeper!

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ellie_ January 20, 2008
Pan-Seared Scallops With Spinach