Pan-Seared Scallops with Bacon and Spinach
The recipe Pan-Seared Scallops with Bacon and Spinach can be made in around 45 minutes. This recipe serves 4. One portion of this dish contains around 7g of protein, 11g of fat, and a total of 155 calories. If you have baby spinach, kosher salt, center-cut bacon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. If you like this recipe, take a look at these similar recipes: Pan Seared Scallops with Spinach and Bacon, Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette, and Pan-Seared Tuna Steaks with Tomato Spinach Sauce.
Instructions
Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
Pat scallops dry with paper towels.
Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
Transfer to a plate; keep warm. Reduce heat to medium-high.
Add onion and garlic to pan; saut 3 minutes, stirring frequently.
Add half of spinach; cook 1 minute, stirring frequently.
Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
Serve immediately with lemon wedges, if desired.