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Recipe Tags: Bacon Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Snacks Pork Seafood Vegetables Dietary Low Saturated Fat Low Calorie Comfort Food Low Carb Scallops Low In Something Meat Shellfish Greens Spinach Taste Mood Savory Presentation Served Hot

Pan Seared Scallops With Bacon And Spinach

Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine cooking light magazine, may 2010 edition.;)

Steps

Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
Remove bacon from pan , reserving 1 tablespoon drippings in pan.
Coarsely chop and set bacon aside.
Increase heat to high.
Pat scallops dry with paper towels.
Sprinkle scallops evenly with 1 / 4 teaspoon salt and 1 / 8 teaspoon pepper.
Add scallops to drippings in pan.
Cook 2 1 / 2 minutes on each side or until done.
Transfer to a plate.
Keep warm.
Reduce heat to medium-high & add onion and garlic to pan.
Saut 3 minutes , stirring frequently.
Add half of spinach.
Cook 1 minute , stirring frequently.
Add remaining half of spinach.
Cook 2 minutes or just until wilted , stirring frequently.
Remove from heat.
Stir in remaining 1 / 8 teaspoon salt and remaining 1 / 8 teaspoon pepper and pinch of crushed red pepper flakes.
Divide spinach mixture among 4 plates.
Top each serving evenly with crumbled bacon and 3 scallops.
Serve immediately with lemon wedges , if desired.

Ingredients

center-cut bacon, sea scallops, kosher salt, fresh ground black pepper, crushed red pepper flakes, onion, garlic cloves, baby spinach, lemon wedges