INGREDIENTS

 

  • 3 center-cut bacon slices

  • 1 1/2 pounds jumbo sea scallops (about 12)

  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper, divided

  • 1 cup chopped onion

  • 6 garlic cloves, sliced

  • 12 ounces fresh baby spinach

  • 4 lemon wedges (optional)

 

Step 1

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.z

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Step 2

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; sauté 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. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops. Serve immediately with lemon wedges, if desired.

Pan-Seared Scallops with Bacon and Spinach

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