Pan-Seared Scallops With Bacon And Spinach

1. 1

   Cook bacon in a large cast-iron skillet over medium-high heat until crisp.

2. 2

   Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.

3. 3

   Pat scallops dry with paper towels.

4. 4

   Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.

5. 5

   Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.

6. 6

   Transfer to a plate; keep warm.

7. 7

   Reduce heat to medium-high & add onion and garlic to pan; saute 3 minutes, stirring frequently.

8. 8

   Add half of spinach; cook 1 minute, stirring frequently.

9. 9

   Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.

10. 10

    Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.

11. 11

    Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.

12. 12

    Serve immediately with lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.