← Back to Search Results
sauteeing Southern
Seared Scallops with Spinach, Bacon, and Tomatoes

Photo by:
Comments: 0
 

Recipe

When I was little, my mom used to deep-fry tiny bay scallops and serve them with melted butter. One time I ate so many that I made myself sick. It was years before I could try another scallop! These days I like to serve large sea scallops, which are easy to sear and make for a beautiful presentation. What’s more, their rich, sweet taste marries well with so many ingredients that sometimes it’s hard to decide what to serve alongside. Here, I’ve paired them with spinach, bacon, and tomatoes for a quick one-skillet sauté that’s bright and festive. The bacon can be omitted, but let’s face it: everything is better with bacon, and here its rich, salty flavor is a nice foil for the sweet scallops. I recommend a nonstick pan, as the juices sometimes get a little syrupy and sticky.

Yield: 4 Servings
Prep time:  20 Minutes

Ingredients

  • 2 strips thick-sliced bacon, preferably applewood-smoked, diced
  • ¾ pound sea scallops (dry pack, not treated with preservatives), trimmed of tough opaque muscle
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 4 cups cleaned fresh spinach
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved, or 1 cup whole currant or grape tomatoes
  • 1 tablespoon minced shallots
  • 2 tablespoons vinegar, such as apple cider, sherry wine, or red wine
  • 1 tablespoon butter

Directions

 

Preheat the oven to 200°F and place a large serving platter in the oven to warm.

Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until brown and crisp. Using tongs or a slotted spoon, remove the bacon from the skillet and drain on paper towels.

Pour the rendered fat into a small dish and set aside.

Rinse the scallops and pat dry with paper towels. Season them lightly with salt and pepper on one side.

Return the skillet to the stove, over high heat. When it is smoking, pour in the olive oil, then sear the scallops, seasoned side down, for 2-3 minutes, until crusty and light brown. Using a spatula, turn and sear them on the other side for a minute, then remove the scallops from the pan and cover them with foil to keep warm.

Return the skillet to the stove, heat for 1 minute, then add the spinach and garlic and a pinch of salt; stir with tongs or a spatula. When the spinach is wilted, remove it from the pan and pour off the excess liquid.

Add the tomatoes and shallots to the pan and cook for 2 minutes.

Add the vinegar and bring to a boil. Whisk in the butter and 1 tablespoon of the bacon fat and taste seasoning.

To serve, place the spinach in the middle of the warmed platter. Using tongs, arrange the scallops and tomatoes around the spinach and drizzle with the warm sauce. Garnish with the bacon.

Notes

Be sure to look for “dry pack” or “untreated” scallops. This refers to scallops that have not been dipped in preservatives, which make them absorb water and give them an unnatural, soapy flavor. Once you taste the difference, you’ll never go back to the treated version.


© 2007 Susan Spicer
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

230kcal (12%)
546mg (23%)
6g
1g
15g (24%)
0g
5g (23%)
8g
2g
43mg (14%)
2g
17g
78mg
572mg
196mcg RAE (7%)
16mg (27%)
58mg (6%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nigella-express Nigella Express
by Nigella Lawson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
west-coast-cooking West Coast Cooking
by Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
big-fat-cookies Big Fat Cookies
by Elinor Klivans
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?