Pan Seared Scallops with Bacon and Spinach

I got this recipe out of Cooking Light Magazine May 2010 Issue . I made it for dinner tonight. It was delicious.

Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish.

3 center-cut bacon slices

1 1/2 pounds jumbo sea scallops (about 12)

1/4 tsp plus 1/8 tsp kosher salt

1/4 tsp freshly ground black pepper, divided

1 cup chopped onion

6 garlic cloves, sliced

12 ounces fresh baby spinach

4 lemon wedges

Cook bacon in a large cast iron skillet over med-high heat until crisp. Remove bacon and leave the bacon drippings in the pan. Coarsely chop the three bacon slices. Increase the heat to high.

Pat scallops dry with a paper towel. Sprinkle with salt and pepper. Add to drippings in pan.Cook 2 1/2 minutes on each side or until done. Transfer to a plate and keep warm. Add onions and garlic to pan. Saute 3 minutes. Add spinach to pan and saute’ 1 to 3 minutes. Remove from heat and divide on four plates. Add scallops and crumbled bacon on top. Serve warm. Yield 4 Servings.

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About christybutch

Hi! I am Christy Butch. Married to Garrett Butch and the mother of two boys, Collin and Ryan. I am the Co-Founder of Maximum Potential, a company that teaches people how to work with autistic children. I am also a Strength Coach CF-L1 Instructor and Olympic Lift Coach as well as Nutrition Certified. This blog is about the journey to drastically change my families diet to better our immediate and long term health. I am excited to see what lies in store for us, especially my 7 year old who is autistic.We are now following a diet of meat.vegetables.nuts,seeds,little starch and little sugar.
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