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

Scallops with Wilted Spinach Recipe

Read Reviews
5 3 3
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 Jones Dairy Farm Dry-Aged 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)

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.


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Scallops with Wilted Spinach

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Christopher51 User ID: 7192136 264134
Reviewed Mar. 31, 2017

"I love this and usually serve it over a bed of fresh linguini. Because of the high heat involved, I suggest that you add a small amount of the bacon fat to a neutral oil such as grapeseed oil. It raises the smoke point without sacrificing the flavor of the bacon."

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."

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."

Loading Image