Pan-Seared Scallops
Recipe from Better Homes and Gardens

Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic-vinegar-dressed spinach and crisp-cooked bacon in no time flat for a dish that's both homey and elegant.


Pan-Seared Scallops

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Servings: Makes 4 servings.
Total Time: 20 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Quick and Easy, Sauteed Scallops, Spinach
 
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Ingredients
  • 1  pound
    fresh or frozen sea scallops
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  • 2  tablespoons
    all-purpose flour
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  • 1 to 2  teaspoons
    blackened steak seasoning or Cajun seasoning
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  • 1  tablespoon
    cooking oil
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  • 1  10-ounce package
    prewashed spinach
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  • 1  tablespoon
    water
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  • 2  tablespoons
    balsamic vinegar
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  • 1/4  cup
    cooked bacon pieces
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Directions
1.
Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.
Nutrition information
Calories 158, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 37 mg, Sodium 323 mg, Carbohydrate 9 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 49%, Vitamin C 37%, Calcium 12%, Iron 29%. Percent Daily Values are based on a 2,000 calorie diet
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Seared Scallops in Garlic Butter
Seared Scallops in Garlic Butter

This low-fat seafood dinner is easy to prepare, yet very elegant. Scallops cook quickly, making them ideal for busy weeknights.

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