18 Reviews of Pan Seared Scallops

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.

From: ~Bliss~

On Sep 24, 2007

This was delicious. The first time I made it, I used bacon bits--big mistake. This time, I didn't use as much spinach as called for (not a huge fan of spinach), and that was a mistake. Next time, I'll use more. I only used one strip of bacon, and I'll increase that next time too, and follow the recipe exactly. The balsamic gave it just the right amount of "perking up", without overpowering the dish. This was so easy and so delicious. Thanks, Michelle, for a new favorite dish.

From: Effis

On May 31, 2006

Fantastic recipe! I removed the scallops and put them in the oven on warm and then just added the spinach to the pan I used for the scallops (just until wilted) and seasoned. Thanks for the recipe!

From: 596167

On Sep 26, 2007

This meal is delicious! I used 16 oz. of spinach and 3 T. of balsamic vinegar to make the meal a little heartier. Try not to move the scallops more than necessary, or the cajun/flour coating comes loose.

From: KITTENCAL

On Jun 6, 2007

I LOVE this recipe! all of the combinations of flavors worked wonderful together, the only change I made I used The Best Creole/Cajun Seasoning Mix for the Cajun seasoning and used more bacon, Michelle, thank you very much for sharing this wonderful recipe that I will make over again, the spinach and scallops worked so well together!...Kitten

From: Lee_tah

On Jul 16, 2006

Love this recipe! The scallops and spinach go very well together..both have rich earthy flavours. After I cooked the scallops, I put a small amount of butter and olive oil in the pan and quickly wilted the spinach, then removed to the serving plates. In the same pan, added the vinegar and reduced into a syrup...only takes a minutes or so, then stirred thru the bacon pieces, just to coat them and topped the scallops and spinach. It went really well with a nice glass of red! Yummmm! I will make this again.

From: Julie #2

On Jan 6, 2005

This recipe is delicious. I loved the spinach. It is a great change from pasta and much more healthy. I will definately make this again!

From: Paula5

On Jul 25, 2004

Easy and superb. A keeper, for sure. Many thanks. A white Cote du Rhone was a good accompaniment. I served it with a rice blend and some crudites.

From: sagolf100

On Aug 31, 2005

Great recipe and it was quick. The recipe indicates it is set for 4, but it barely worked for two as a dinner unless you are into appetizer size meals. The bread and wine helped, but I suggest you increase or double. I'm going to try it sometime with bay scallops as a real appetizer for entertaining.