Pan-Seared Scallops with Bacon and Spinach

Name: Pan-Seared Scallops with Bacon and Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams fresh baby spinach; 0 teaspoons freshly ground black pepper, divided; 6 garlic cloves, sliced; 0 teaspoons kosher salt, divided; 237 milliliters chopped onion; 680 grams sea scallops (about 12); 3 slices center-cut bacon slices

Pan-Seared Scallops with Bacon and Spinach is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 155 calories, 7g of protein, and 11g of fat. Head to the store and pick up onion, jumbo sea scallops, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook bacon in a large cast-iron skillet over medium-high heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop bacon, and set aside. Increase heat to high.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Pat scallops dry with paper towels.

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Scallops

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Paper Towels

Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.

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Scallops

Pepper

Salt

Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.

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Scallops

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Frying Pan

Transfer to a plate; keep warm. Reduce heat to medium-high.

Add onion and garlic to pan; saut 3 minutes, stirring frequently.

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Garlic

Onion

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Frying Pan

Add half of spinach; cook 1 minute, stirring frequently.

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Spinach

Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.

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Spinach

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 chopped bacon and 3 scallops.

Ingredients you will need

Scallops

Spinach

Pepper

Bacon

Salt

Serve immediately with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

340grams

fresh baby spinach 0teaspoons

freshly ground black pepper, divided 6

garlic cloves, sliced 0teaspoons

kosher salt, divided 237milliliters

chopped onion 680grams

sea scallops (about 12)3slices

center-cut bacon slices

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.