Pan-Seared Scallops With Spinach

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.