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Scallops with Wilted Spinach

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

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 until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm.
  • Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition 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.
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Reviews

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Average Rating:
  • Christopher51
    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
    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
    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.