Pan-Seared Scallops With Spinach.

1. 1

   1. In a large skillet (preferably cast-iron), cook bacon over medium-low heat until just crisp.

2. 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. 3

   2. Meanwhile, rinse scallops; pat dry. In a clean plastic bag combine flour and Cajun seasoning.

4. 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. 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.

* Per serving · 4 servings · Values may vary.