Pan-Seared Scallops

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
20 mins
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  • 1 pound fresh or frozen sea scallops
  • 2 tablespoons all-purpose flour
  • 1 - 2 teaspoons blackened steak seasoning or Cajun seasoning
  • 1 tablespoon cooking oil
  • 1 10 ounce package prewashed spinach
  • 1 tablespoon water
  • 2 tablespoons balsamic vinegar
  • 1/4 cup cooked bacon pieces
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.
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

Per Serving: cal. (kcal) 158, Fat, total (g) 6, chol. (mg) 37, sat. fat (g) 1, carb. (g) 9, fiber (g) 2, pro. (g) 18, vit. A (RE) 505, vit. C (mg) 22, sodium (mg) 323, calcium (mg) 121, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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