Pan Seared Scallops with Sauteed Shallot and White Wine Wilted Spinach

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Prep. Time 30 mins

Cooking Time


    1 Bag Harvest Fresh Spinach, coarsely chopped

    2 harvest Fresh Shallots, finely chopped

    4 bacon strips, chopped

    12 sea scallops (about 1.5 pounds), side muscles removed

    1/2 cup white wine (or chicken broth, if preferred)

    In a large non-stick skillet, cook bacon over medium heat until crisp. Remove and drain on paper towels, and chop when cooled. Reserve 2 Tablespoons of drippings from pan and discard the rest.
    Pat scallops dry with paper towels. In the same skillet, heat 1 tablespoon of the drippings over medium-high heat. Add scallops, and cook until golden brown and firm, about 2-3 minutes each side. Remove from Pan and keep warm
    Heat remaining drippings in same pan over medium-high heat. Add Shallots and cook until tender, about 2-3 minutes.
    Deglaze pan with white wine, and bring to a boil.
    Add spinach , stir and cook until wilted, about 1-2 minutes
    Plate the Wilted Spinach as a bed for the scallops, and serve!