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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

Ingredients

  • 1 pound fresh or frozen sea scallops
  • 2 tablespoons all-purpose flour
  • 1 to 2 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

    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.

    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.

    This entry was posted by Brian on November 11, 2010 at 7:29 pm. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site.

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