Pan-Seared Scallops with Bacon and Spinach

Pan-Seared Scallops with Bacon and Spinach
Photo by Randy Mayor


  • 6 garlic cloves, sliced
  • 1 ½ pounds jumbo sea scallops (about 12)
  • 1 cup chopped onion
  • 4 lemon wedges (optional)
  • 12 ounces fresh baby spinach
  • 3 center-cut bacon slices
  • ¼ teaspoon plus 1/8 teaspoon kosher salt, divided
  • + 1 more ingredients
    • ¼ teaspoon freshly ground black pepper, divided

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. 2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 te...

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