Turn to this homey yet elegant recipe to learn how to cook scallops at home. Our Pan-Seared Scallops are coated in a Cajun-flavored crust, then tossed with balsamic-vinegar-dressed spinach, and crisp-cooked bacon for dinner in a flash.
Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.