Seared Scallops with Spinach, Bacon, and Tomatoes

Name: Seared Scallops with Spinach, Bacon, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips thick-sliced bacon, preferably applewood-smoked, diced; 3/4 pound sea scallops (dry pack, not treated with preservatives), trimmed of tough opaque muscle; Salt and pepper; 2 tablespoons extra-virgin olive oil; 4 cups cleaned fresh spinach; 1 garlic clove, minced; 1 cup cherry tomatoes, halved, or 1 cup whole currant or grape tomatoes; 1 tablespoon minced shallots; 2 tablespoons vinegar, such as apple cider, sherry wine, or red wine; 1 tablespoon butter

Servings: persons

1
Preheat the oven to 200F and place a large serving platter in the oven to warm.
2
Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until brown and crisp.
3
Using tongs or a slotted spoon, remove the bacon from the skillet and drain on paper towels.
4
Pour the rendered fat into a small dish and set aside.
5
Rinse the scallops and pat dry with paper towels.
6
Season them lightly with salt and pepper on one side.
7
Return the skillet to the stove, over high heat.
8
When it is smoking, pour in the olive oil, then sear the scallops, seasoned side down, for 23 minutes, until crusty and light brown.
9
Using a spatula, turn and sear them on the other side for a minute, then remove the scallops from the pan and cover them with foil to keep warm.
10
Return the skillet to the stove, heat for 1 minute, then add the spinach and garlic and a pinch of salt; stir with tongs or a spatula.
11
When the spinach is wilted, remove it from the pan and pour off the excess liquid.
12
Add the tomatoes and shallots to the pan and cook for 2 minutes.
13
Add the vinegar and bring to a boil.
14
Whisk in the butter and 1 tablespoon of the bacon fat and taste for seasoning.
15
To serve, place the spinach in the middle of the warmed platter.
16
Using tongs, arrange the scallops and tomatoes around the spinach and drizzle with the warm sauce.
17
Garnish with the bacon.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 strips thick-sliced bacon, preferably applewood-smoked, diced, 3/4 pound sea scallops (dry pack, not treated with preservatives), trimmed of tough opaque muscle, Salt and pepper, 2 tablespoons extra-virgin olive oil, and more.

Yes, Seared Scallops with Spinach, Bacon, and Tomatoes 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.

That's it — enjoy your meal!