Scallops with Wilted Spinach
Total TimePrep/Total Time: 25 min.
- 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)
- 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 Facts3 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.
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.
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.