Best Pan Seared Scallops With Turkey Bacon And Spinach Recipes

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

PAN SEARED SCALLOPS

Steps:

• Thaw scallops if they are frozen.
• Rinse scallops and pat dry with paper towel.
• In a large ziploc bag mix the flour and cajun seasoning.
• Add scallops, toss, coating well.
• In a large skillet over medium heat warm the oil.
• Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
• Remove scallops from skillet, keep warm.
• Add spinach to skillet and sprinkle with water.
• Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
• Drizzle spinach with vinegar and toss well to coat.
• Add scallops and heat throughly.
• Sprinkle with bacon pieces.
• Serve.

PAN-SEARED SCALLOPS WITH SPINACH

Steps:

• In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
• Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
• Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
• Remove scallops from skillet. Deglaze skillet with white wine.
• Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
• Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

PAN-SEARED SCALLOPS WITH TURKEY BACON AND SPINACH

Steps:

• 1. NOTE: Use a cast iron skillet or a skillet without non-stick service to sear the scallops for best results.
• 2. Cook bacon in a large sillet over medium high heat unti crisp and remove from pan onto a paper towel.
• 3. Remover pan stove and reserve about 1 tablespoon of dripping in the pan,coarsely chop bacon and set aside.
• 4. Place your skillet back on the stove and increase the heat to high.
• 5. Pat scallops dry with paper towels and sprinkle evenly with 1/8 each of a teaspoon salt and pepper.
• 6. Add scallope to drippings in pan and cook for 2 1/2 minutes on each side or until done.
• 7. Transfer to a plate and keep warm.
• 8. Reduce heat to medium high and add onions and garlic to pan and saute for 3 minutes, stiring frequently. Watching not to burn the garlic.
• 9. Add half the spinach and cook for 1 minutes or just until wilted, stirring frequently.
• 10. Add remaining half of spinach and cook 2 minutes, or until wilted, stirring frequently
• 11. Remove pan from heat and stir in remaing salt and pepper.
• 12. Divide spinach mixture among 4 plates, top each serving evenly with shopoped bacon and 3 scallops and server immediately with lemon wedges if desired.