Sweet scallops are given
a Cajun-flavored crust then tossed with balsamic vinegar-dressed
spinach and crisp-cooked bacon. Serve with corn bread and cold
beer and you have a meal that's both homey and elegant in no
time flat.
Pan-Seared
Scallops
1 pound fresh or frozen
sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 (10-ounce) package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces
- 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.
- 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.
Nutritional facts per serving:
calories: 158, total fat: 6g, saturated fat: 1g, cholesterol:
37mg, sodium: 323mg, carbohydrate: 9g, fiber: 2g, protein: 18g,
vitamin A: 49%, vitamin C: 37%, calcium: 12%, iron: 29%
Recipe provided by Better Homes and
Gardens - BHG.com a member
of the Home and
Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
