PAN-SEARED SCALLOPS WITH TURKEY BACON AND SPINACH
Another great dish I foud looking for more low-carb and low fat recipes while waiting at the eye Dr's office with Woody. We had these last night and what a delite it was. Called my neighbor over to share with us. NOTE: Scallops are seared best in a very hot pan without non-stick coating. They come out great if you have a cast...
Provided by Norma DeRemer
Categories Seafood
Number Of Ingredients 8
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.
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