How to Make Pan-Seared Sea Scallop and Bacon with Spinach

A great seafood platter - sea scallops over spinach topped with chopped bacon, serve with cooked rice or pasta. Easy to prepare.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound fresh or frozen sea scallops
• 2 tablespoons all-purpose flour
• 2 teaspoons blackened steak seasoning or Cajun seasoning
• 2 tablespoons cooking oil
• 1 package (about 10 ounces) prewashed spinach
• 1 red onion, thinly sliced
• 1 white onion, thinly sliced
• 1 tablespoon water
• 10 cloves garlic, chopped
• 2 tablespoons balsamic vinegar, optional
• 4 uncooked bacon strips
• 12 ounces pasta or 1-1/3 cup uncooked rice

1. Thaw frozen scallops, if using. Rinse scallops and pat dry with paper towels. Set aside.

2. In a bowl, combine flour, blackened steak seasoning or Cajun seasoning. Mix well then place mixture into resealable bag.

3. Add scallops to the seasoning mixture, toss and coat evenly. Leave it in the fridge for 15 minutes to marinate.

4. Cook bacon in a frying pan over high heat while scallops are marinating.
   Let cool and chop into small pieces. Reserve.
   
   Cook rice or pasta according package instructions. Keep warm when done cooking.

5. When the rice or pasta is cooking, take a skillet and place over medium heat with oil. When oil is very hot, add garlic, red and white onions, saute for 2 minutes. Next, sear scallops about 8 minutes or until light brown and opaque. Turning them once half way through cooking. Remove ingredients from heat.

6. Add spinach to the skillet used to sear the scallops. Sprinkle some water. Cover and cook over medium heat about 3 minutes or until spinach begins to wilt. Add 2 tablespoons vinegar (optional), and toss to coat.
   
   Return scallops to skillet, cook for additional 1 to 2 minutes. Transfer to plate and sprinkle with cooked chopped bacon. Serve with cooked rice or pasta.
   
   Meal for 4 people.