What if I told you that what you are looking at has bacon. It’s Pan Seared Scallops! It only has 158 calories, and takes less than 30 minutes to make. This is a Flash in the pan! sweet scallops are given a Cajun- flavored crust, then tossed with balsamic vinegar- dressed spinach and crisp bacon. Serve with corn bread and a cold beer and you have a meal that’s both homey and elegant in no time flat.
1 pound fresh sea scallops or frozen
2 tbs. all purpose flour
1-2 tsp. Blackened steak seasoning or Cajun seasoning
1 tbs. cooking oil
1 10 oz. package prewashed spinach
1 tbs. water
2 tbs. balsamic vinegar
1/4 Cup cooked bacon pieces
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. In a plastic or paper bag combine the flour and blackened steak or Cajun seasoning. Add scallops toss to coat.
In a 12 in. Skillet cook the coated scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove the scallops.
Add spinach to skillet, sprinkle with water. Cover and cook over medium-high heat about 2 minutes or just until spinach is wilted. Drizzle with vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.
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