Pan Seared Scallops with Spinach and French Bread

Servings:
Pan Seared Scallops with Spinach and French Bread 4.00/5 (5 votes)

One thing I'm constantly amazed by is how a few simple fresh ingredients can be transformed into an incredible meal with very little effort. This meal is a perfect example. Wonderful scallops, fresh spinach, garlic, mushrooms, a little lemon, and of course some bacon; and you have a very tasty light meal. If you have trouble finding large scallops or they're too expensive; substitute bay scallops or a firm white fish such as cod or halibut.

Pan Seared Scallops and Spinach

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 slices bacon, diced
  • 1 1/2 pounds sea scallops
  • kosher salt and pepper, to taste
  • 1 cup onion, chopped
  • 4 cloves garlic, minced or pressed
  • 8 ounces mushrooms, sliced
  • 20 ounces baby spinach
  • 1 lemon, wedged

DIRECTIONS

  1. Crisp bacon in a skillet over medium high heat until nice and brown. Transfer to a paper towel lined plate and reserve.
  2. Season scallops with kosher salt and pepper.
  3. Turn the heat up to high and add scallops to the pan. Sear the scallops for about 2 minutes per side or until they are nice and brown and firm to the touch.
  4. Transfer to a plate and lightly tent to keep warm.
  5. If necessary, add a bit of olive oil to the pan. Reduce heat to medium high and add onion, garlic, and mushrooms. Cook for 3-4 minutes or until onions and mushrooms are tender.
  6. Add spinach and toss until wilted.
  7. Season with salt and pepper, stir in reserved bacon, and drizzle with a bit of lemon juice.
  8. Plate spinach and top with scallops.

Nutritional Information

Serving Size 420g Calories 240 Fat 4 Sat Fat 1 Sodium 501 Carbs 16 Sugars 3 Fiber 5 Protein 37.

French Bread

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 loaf French bread

DIRECTIONS

  1. Wrap bread in foil for a soft crust or warm without foil for a crunchy crust.
  2. Place in heated oven until heated through.

NOTES

KID NOTE: Deconstruct the plate and serve portions of spinach, bacon, and scallops. They did surprising well with the both the scallops and spinach.

VEGETARIAN TIP: Skip the bacon and add a bit of olive oil. Replace the scallops with chickpeas.

GLUTEN MODIFICATIONS: Skip the bread.

2 Comments

  1. jhillenmeyer1 says:

    The scallops were amazing! Expensive, yes (about $30 for 1.5 lbs). But still much cheaper than going out! And so easy!

  2. KusmierFamily says:

    I substituted shrimp because it was on sale. It was incredible!

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