Pan Seared Scallops

From: Leslie in Texas

On Feb 4, 2008

This was Saturday night's dinner and it was excellent. The cajun seasoning gave a nice "zip" to the scallops and served over the spinach, looked restaurant-quality good!Served this with a parmesan- sauced rice for a delicious dinner!

From: Chef #377975

On Dec 31, 2007

This was great, but I did make some alterations due to what ingredients that I had on hand. I eliminated the bacon. I did not have the cajun seasoning so I use 1/2 tsp cayenne, 1 tsp garlic powder and 1/2 tsp dried basil. My husband said it was the best scallop dish he ever had. I agree that the pan must be very hot and the scallops should be moved more than absolutely necessary.

From: BonnieZ

On Jan 24, 2006

This little gem is a five star recipe as written. I did use sodium free cajun seasoning. The trick to this recipe is to make sure your skillet is good and hot before you add the scallops, and then let them saute without moving or turning until they carmelize. They will then easily release from the pan and you are able to repeat on the other side without loosing any of the coating. The result is a lovely crusted scallop beautifully complimented by the balsamic spinach. Thank you Michelle for sharing the recipe.

From: ms_bold

On Apr 17, 2005

This recipe would have been fabulous just as written, but I toyed with it just a bit. The seasoned flour didn't stick to my scallops and came off in the pan while cooking. When I added the spinach, I added a bit of chicken broth instead of water. After the spinach was wilted and the scallops were returned to the pan, I added about a cup and a half of cooked penne pasta and about 1/2-3/4 cup of heavy cream and heated together. The cream thickened with the bits of seasoned flour and formed a wonderful sauce. Mmmmm. The bacon, scallops, Cajun seasoning and spinach made a wonderful flavor combination. I can't wait to make this again.