Pan Seared Scallops With Turkey Bacon And Spinach Recipes

Steps:

• Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
• Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
• Pat scallops dry with paper towels.
• Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
• Transfer to a plate; keep warm.
• Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
• Add half of spinach; cook 1 minute, stirring frequently.
• Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
• Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
• Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
• Serve immediately with lemon wedges, if desired.

Steps:

• Beat 1 Tbsp. oil, mustard, vinegar and water with whisk until blended.
• Wrap bacon around scallops; secure with toothpicks. Heat remaining oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 to 2 min. on each side or until scallops are opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 min. or just until spinach starts to wilt, stirring occasionally.
• Place spinach on 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with dressing.

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

Steps:

• Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• Serve warm and enjoy!