ButcherBox.ca Pan Seared Scallops with Spinach and Bacon

Jan 28, 2021

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DESCRIPTION

Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish.

INGREDIENTS

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)

INSTRUCTIONS

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.

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.