Dinner for Two/ Low Carb/ Seafood

Seared Scallops with Spinach and Bacon Recipe for Two

Seared Scallops with Spinach and Bacon

This Seared Scallops with Spinach and Bacon recipe is delicious, easy and quick. With just 10 minutes of prep and 10 minutes cooking, you can have this impressive and romantic dish on the table in about 20 minutes.

Scroll to the bottom for a full recipe card.

This recipe makes a great low calorie and low carb lunch, dinner, or date night meal for two.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

How to make Seared Scallops with Spinach and Bacon:

Dice the green onions.

Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away. 

gripping the side muscle of a scallop with a paper towel

Don’t worry too much if you can’t find all the side muscles. They often get dislodged and washed away during the harvesting process and won’t harm your dish if a few slip through.

Pat the scallops very dry with paper towels.

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Heat a large cast-iron skillet over medium heat. Click for a cast iron skillet.

Add the oil to pan and swirl to coat.

Sprinkle both sides of the scallops evenly with 1/8 teaspoon salt, sugar, and black pepper.

8 sea scallops sprinkled with salt, sugar, and pepper

Add scallops to pan and cook 2 minutes. Turn scallops over and cook for 1 minute. Remove from the pan and keep warm.

8 sea scallops searing in a cast iron pan

Cut the bacon into 1 inch pieces and fry in a large non-stick skillet over medium heat until crisp. Click for a large non-stick skillet.

bacon crumbles cooking in a skillet

Remove the bacon crumbles from pan and drain on paper towel.

Leave the bacon drippings in the pan and add green onions, cook 2 minutes.

green onions cooking in a skillet

Add minced garlic and chicken broth to pan and bring to a boil.

green onions, garlic, and chicken broth cooking in a pan

Sprinkle in the remaining 1/8 teaspoon salt and add the spinach to pan. Cook 30 – 45 seconds or until greens begin to wilt, stirring constantly.

spinach leaves, garlic, green onions, and chicken broth cooking in a pan

Divide the scallops and spinach evenly onto 2 plates.

Sprinkle each evenly with bacon and serve.

Seared Scallops with Spinach and Bacon Recipe for Two

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Yield: 2 servings

Seared Scallops with Spinach and Bacon

Seared Scallops with Spinach and Bacon

This Seared Scallops with Spinach and Bacon recipe is delicious, easy and quick. With just 10 minutes of prep and 10 minutes cooking, you can have this impressive and romantic dish on the table in about 20 minutes.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 teaspoon canola oil
  • 1/2 pound large sea scallops (about 6 - 8)
  • 1/4 teaspoon kosher salt, divided
  • 1/8 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1 slice bacon
  • 2 green onions
  • 2 teaspoons minced garlic
  • 2 tablespoons fat-free, low-sodium chicken broth
  • 6 oz baby spinach leaves

Instructions

  1. Dice the green onions.
  2. Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away. Don't worry too much if you can't find it on all the muscles. It often gets dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.
  3. Pat the scallops very dry with paper towels.
  4. Heat a large cast-iron skillet over medium heat. Click for a cast iron skillet.
  5. Add the oil to pan and swirl to coat.
  6. Sprinkle both sides of the scallops evenly with 1/8 teaspoon salt, sugar, and black pepper.
  7. Add scallops to pan and cook 2 minutes. Turn scallops over and cook for 1 minute. Remove from the pan and keep warm.
  8. Cut the bacon into 1 inch pieces and fry in a large non-stick skillet over medium heat until crisp. Click for a large non-stick skillet.
  9. Remove the bacon crumbles from pan and drain on paper towel.
  10. Leave the bacon drippings in the pan and add green onions, cook 2 minutes.
  11. Add minced garlic and broth to pan and bring to a boil.
  12. Sprinkle in the remaining 1/8 teaspoon salt and add the spinach to pan. Cook 30 – 45 seconds or until greens begin to wilt, stirring constantly.
  13. Divide the scallops and spinach evenly onto 2 plates.
  14. Sprinkle each evenly with bacon and serve.

Notes

  • Don't worry too much if you can't find all the side muscles. They often get dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 204 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 52mg Sodium: 1215mg Carbohydrates: 12g Fiber: 3g Sugar: 1g Protein: 28g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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