Scallops with Bacon and Spinach
serves 4
Ingredients
- 3 sl bacon, crisped and coarse chop
- 1-1/2 lb sea scallops (about 12)
- 1 C onion, chopped
- 6 cl garlic, sliced
- 12 oz baby spinach
- mushrooms, sauteed
- 4 ea lemon wedges
Instructions
- Dry the scallops, season with salt and pepper, then cook in the bacon fat over high heat to brown. Remove from the pan and keep warm.
- Sauté the onion and garlic in the bacon fat, add the mushrooms and half the spinach, and cook for 1 minute. Add the remaining spinach to wilt. Remove from heat and season.
- Plate the spinach, top with bacon and scallops, and serve with lemon wedges.
Source: Cooking Light magazine, May 2010