Scallops and Spinach

These Scallops and Spinach are 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. Large sea scallops are seared in a cast iron skillet and combined with garlic, bacon, and spinach.

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

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

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make cast iron seared scallops

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. 

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.

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.

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

For the bacon and spinach

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.

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.

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

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.

Divide the scallops and spinach evenly onto 2 plates.

Sprinkle each evenly with bacon and serve.

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Yield: Serves 2

Scallops and Spinach

Print

Large sea scallops are seared in a cast iron skillet and combined with garlic, bacon, and spinach. This recipe for two makes a great low calorie and low carb lunch, dinner, or date night meal.

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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Lodge L8SK3 10.25 inch Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use 10.25" Black
• 
  T-fal A74009 Specialty Nonstick Giant Family Fry Pan Cookware, 13-Inch, Black

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 1215mgCarbohydrates: 12gFiber: 3gSugar: 1gProtein: 28g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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