Pan Seared Scallops with Spinach and Bacon
Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish.
- 3 slices Butcher Box.ca bacon
- 1 ½ pounds Butcher Box.ca Atlantic sea scallops (2- 3 packages)
- ¼ teaspoon plus a bit more kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 1 cup chopped onion
- 6 garlic cloves, sliced
- 12 ounces fresh baby spinach
- 4 lemon wedges (optional)
DirectionsStep 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.
Step 2 - Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add scallops to bacon 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. Step 3 - 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.