Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic-vinegar-dressed spinach and crisp-cooked bacon in no time flat for a dish that's both homey and elegant.
- 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.
Nutrition Facts (Pan-Seared Scallops)
- Per serving:
- 158 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 37 mg chol.,
- 323 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet