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pan-seared scallops with turkey bacon and spinach

(1 rating)
PApride avatar
Recipe by
Norma DeRemer
@PApride
York, PA

Another great dish I foud looking for more low-carb and low fat recipes while waiting at the eye Dr's office with Woody. We had these last night and what a delite it was. Called my neighbor over to share with us. NOTE: Scallops are seared best in a very hot pan without non-stick coating. They come out great if you have a cast iron skillet which holds the heat at an even temperature. A serving of 3 scallops and 3/4 cup of spinach has only 315 calories and less then 6 grams of fat. We don't have scallops very often; but with recipe we will be able to have them more often along with a side dish.

(1 rating)
yield 4 serving(s)

Ingredients For pan-seared scallops with turkey bacon and spinach

  • 3 slice
    of turkey bacon or center-cut bacon if not dieting.
  • 1 1/2 lb
    jumbo sea scallops (about 12)
  • 1/4 tsp
    kisher salt, divided
  • 1/4 tsp
    fresh ground pepper,divided
  • 1 c
    chopped onion
  • 6
    garlic cloves, sliced
  • 1
    912 ounce) bag of baby spinach
  • 4
    lenon wedges (optional)

How To Make pan-seared scallops with turkey bacon and spinach

  • 1
    NOTE: Use a cast iron skillet or a skillet without non-stick service to sear the scallops for best results.
  • 2
    Cook bacon in a large sillet over medium high heat unti crisp and remove from pan onto a paper towel.
  • 3
    Remover pan stove and reserve about 1 tablespoon of dripping in the pan,coarsely chop bacon and set aside.
  • 4
    Place your skillet back on the stove and increase the heat to high.
  • 5
    Pat scallops dry with paper towels and sprinkle evenly with 1/8 each of a teaspoon salt and pepper.
  • 6
    Add scallope to drippings in pan and cook for 2 1/2 minutes on each side or until done.
  • 7
    Transfer to a plate and keep warm.
  • 8
    Reduce heat to medium high and add onions and garlic to pan and saute for 3 minutes, stiring frequently. Watching not to burn the garlic.
  • 9
    Add half the spinach and cook for 1 minutes or just until wilted, stirring frequently.
  • 10
    Add remaining half of spinach and cook 2 minutes, or until wilted, stirring frequently
  • 11
    Remove pan from heat and stir in remaing salt and pepper.
  • 12
    Divide spinach mixture among 4 plates, top each serving evenly with shopoped bacon and 3 scallops and server immediately with lemon wedges if desired.
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