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Ingredients
| scallops: 8 oz |
| all-purpose flour (unsifted): 2 tsp |
| cajun seasoning: 1/2 tsp |
| olive oil: 1 tsp |
| spinach: 10 oz |
| water: 1 tsp |
| balsamic vinegar: 2 tsp |
| bacon: 4 strips |
Pan-seared scallops
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.