Pan Seared Scallops

From: jaclynkb

On Oct 6, 2008

From: kauz

On Jul 1, 2008

This was excellent! I made sure my pan was really hot and I had no problems. My husband just declared this his new favorite meal!

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.