Pan-Seared Scallops

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.

Pan-Seared Scallops + enlarge image
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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Start to Finish:
20 mins
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Pan-Seared Scallops

Ingredients
1
pound fresh or frozen sea scallops
2
tablespoons all-purpose flour
1
teaspoons blackened steak seasoning or Cajun seasoning
1
tablespoon cooking oil
1
10 ounce package prewashed spinach
1
tablespoon water
2
tablespoons balsamic vinegar
1/4
cup cooked bacon pieces

Directions

  1. 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.
  2. 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
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