Pan-Seared Scallops With Spinach. – a delicious recipe with bacon, flour, Cajun seasoning, prewashed spinach, white wine, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. In a large skillet (preferably cast-iron), cook bacon over medium-low heat until just crisp.
2
Drain grease, reserving 1 tablespoon drippings in skillet; set aside. Place bacon on double layer of paper towels to cool. Cut into small pieces and set aside.
3
2. Meanwhile, rinse scallops; pat dry. In a clean plastic bag combine flour and Cajun seasoning.
4
Add scallops; toss to coat. Cook scallops in the hot drippings in the skillet over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Deglaze the pan with white wine or water.
5
3. Add spinach to liquid in skillet. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops; heat through. Sprinkle with bacon.
156
kcal
Calories
10
g
Fat
7
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 strips lean bacon, 1 lb. fresh sea scallops, 2 Tbsp. all-purpose flour, 1-2 tsp. Cajun seasoning, and more.
Yes, Pan-Seared Scallops With Spinach. falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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