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Pan-Seared Scallops with Bacon and Spinach

3 center cut bacon slices
1 1/2 lbs. jumbo sea    scallops
1/4 tsp. plus 1/8 tsp. kosher salt, divided
1/4 tsp. ground black pepper, divided
1 cup onion, chopped
6 garlic cloves, sliced
12 oz. fresh baby spinach
4 lemon wedges

Cook bacon until crisp.
Remove bacon, reserving 1 TBSP. of drippings in pan.
Coarsely chop and set bacon aside.
Increase heat to high.
Pat scallops dry with paper towels.
Sprinkle scallops evenly with 1/4 tsp salt and 1/8 tsp. pepper.
Add scallops to drippings; cook 2 1/2 minutes on each side or until done.
Transfer to plate; keep warm.
Reduce heat, add onion and garlic to pan; saute 3 minutes, stirring frequently.
Add half of spinach; cook 1 minute.
Add remaining spinach; cook until wilted.
Remove from heat and stir in remaining salt and pepper.
Divide spinach among 4 plates; top each with the bacon and 3 scallops.
Serve immediately with lemon wedges.
Serves 4.

Coastal Fisherman Merch
CF Merch



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