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)
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Reviews
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.
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.
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.