Pan Seared Scallops Recipe #71243
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.
by Michelle S.
15 min | 5 min prep
SERVES 4
- 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
- Thaw scallops if they are frozen.
- Rinse scallops and pat dry with paper towel.
- In a large ziploc bag mix the flour and cajun seasoning.
- Add scallops, toss, coating well.
- In a large skillet over medium heat warm the oil.
- Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
- Remove scallops from skillet, keep warm.
- Add spinach to skillet and sprinkle with water.
- Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
- Drizzle spinach with vinegar and toss well to coat.
- Add scallops and heat throughly.
- Sprinkle with bacon pieces.
- Serve.
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5 stars