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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar 1/4 cup bacon |
||
| Calories 160 | ||
| Calories from Fat 41 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 239mg | 9% | |
| Potassium 766mg | 21% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.3g | ||
| Protein 21.5g | 43% | |
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By: Judy-Jude
By: Loves2Teach
Pan Seared Scallops
By: Michelle S.
Sep 12, 2003
This is a BHG recipe that I just had to share. Scallop and Spinach lovers will go wild! This makes a lovely warm weather dinner with a loaf of bread and glass of wine.
SERVES 4
Ingredients
- 1 lb sea scallops, fresh or frozen
- 2 tablespoons flour
- 1-2 teaspoon cajun seasoning
- 1 tablespoon oil
- 1 (10 ounce) package prewashed spinach
- 1 tablespoon water
- 2 tablespoons balsamic vinegar
- 1/4 cup cooked bacon, pieces
Directions
1
Thaw scallops if they are frozen.2
Rinse scallops and pat dry with paper towel.3
In a large ziploc bag mix the flour and cajun seasoning.4
Add scallops, toss, coating well.5
In a large skillet over medium heat warm the oil.6
Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.7
Remove scallops from skillet, keep warm.8
Add spinach to skillet and sprinkle with water.9
Cover and cook over medium high heat until spinach is wilted; about 2 minutes.10
Drizzle spinach with vinegar and toss well to coat.11
Add scallops and heat throughly.12
Sprinkle with bacon pieces.13
Serve.
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Featured Reviews for This Recipe
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.
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