Scallops with Wilted Spinach Recipe

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Scallops with Wilted Spinach Recipe
Scallops with Wilted Spinach Recipe photo by Taste of Home
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Scallops with Wilted Spinach Recipe

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Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. —Deborah Williams, Peoria, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 bacon strips, chopped
  • 12 sea scallops (about 1-1/2 pounds), side muscles removed
  • 2 shallots, finely chopped
  • 1/2 cup white wine or chicken broth
  • 8 cups fresh baby spinach (about 8 ounces)

Directions

In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary.
Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir 2-3 minutes or until tender. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir 1-2 minutes or until wilted. Stir in bacon. Serve with scallops. Yield: 4 servings.
Originally published as Scallops with Wilted Spinach in Simple & Delicious April/May 2015

Nutritional Facts

3 scallops with 1/2 cup spinach mixture: 247 calories, 11g fat (4g saturated fat), 56mg cholesterol, 964mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 26g protein.

  • 4 bacon strips, chopped
  • 12 sea scallops (about 1-1/2 pounds), side muscles removed
  • 2 shallots, finely chopped
  • 1/2 cup white wine or chicken broth
  • 8 cups fresh baby spinach (about 8 ounces)
  1. In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary.
  2. Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
  3. Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir 2-3 minutes or until tender. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir 1-2 minutes or until wilted. Stir in bacon. Serve with scallops. Yield: 4 servings.
Originally published as Scallops with Wilted Spinach in Simple & Delicious April/May 2015

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Reviews forScallops with Wilted Spinach

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MY REVIEW
Corwin44 User ID: 7541400 255204
Reviewed Oct. 9, 2016

"These were really yummy. I used white wine and added some from fresh chopped garlic in with the shallots. I drizzled a balsamic reduction over the finished product. I will make again."

MY REVIEW
mgsmith50 User ID: 1126799 228654
Reviewed Jun. 28, 2015

"we enjoyed it very much. I didn't have but 6 oz. pack of spinach and it would have been better with the 8 oz. at least. I also used a medium sweet onion instead of the shallots and the chicken broth. It might have been better with white wine but it was still great."

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