ADVERTISEMENT
Ingredients for Garlic Butter Scallops with Spinach and Bacon
- 1 lb large sea scallops (about 12-15 scallops)
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups fresh spinach leaves
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh lemon wedges (for serving)
Kitchen Equipment Needed
- Large skillet – for searing the scallops and cooking the bacon.
- Tongs – for flipping the scallops and handling the spinach.
- Paper towels – to pat the scallops dry and drain the bacon grease.
How to Make Garlic Butter Scallops with Spinach and Bacon
Step 1: Prepare the Scallops
Pat the scallops dry with paper towels to remove any excess moisture. This is crucial for achieving a nice sear. Season the scallops lightly with salt and pepper on both sides.
Step 2: Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until it’s crispy and browned, about 5-7 minutes. Remove the bacon from the skillet and transfer it to a plate lined with paper towels to drain, leaving about 1 tablespoon of bacon grease in the pan.
Step 3: Sear the Scallops
Increase the heat to medium-high. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet with the bacon grease. Once the butter has melted and the pan is hot, add the scallops in a single layer, making sure not to overcrowd them. Cook for 2-3 minutes per side, or until the scallops develop a golden-brown crust and are just cooked through. Remove the scallops from the pan and set them aside on a plate.
Step 4: Make the Garlic Butter Sauce
Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet along with the minced garlic. Sauté the garlic for about 30 seconds, being careful not to let it burn. If you like a bit of heat, stir in the red pepper flakes at this point.
Step 5: Wilt the Spinach
Add the fresh spinach to the skillet with the garlic butter. Cook, stirring frequently, until the spinach wilts down, about 2-3 minutes. Season with salt and pepper to taste.
Step 6: Combine and Serve
Return the crispy bacon and seared scallops to the skillet, gently tossing them with the wilted spinach and garlic butter sauce. Remove from heat, squeeze fresh lemon juice over the top for brightness, and serve immediately.
Tips and Variations
- Pat scallops dry: To get that perfect golden sear, it’s essential to pat the scallops as dry as possible before cooking. Wet scallops won’t sear properly.
- Use fresh scallops: For the best results, try to use fresh sea scallops. If using frozen, make sure they’re fully thawed and patted dry before cooking.
- Swap the spinach: If spinach isn’t your favorite, try swapping it for other leafy greens like baby kale or Swiss chard.
- Add mushrooms: For a heartier variation, sauté some sliced mushrooms along with the spinach.
- Serving suggestion: This dish pairs wonderfully with a side of creamy mashed potatoes, rice, or even a light pasta like angel hair tossed in olive oil and garlic.
How to Store Leftovers
Storing Leftovers:
If you have leftovers, store the scallops, bacon, and spinach in an airtight container in the refrigerator for up to 2 days.
Reheating:
To reheat, warm the dish gently in a skillet over low heat to avoid overcooking the scallops, which can make them tough. Add a small pat of butter if the dish looks dry during reheating.
Pairing Suggestions
This Garlic Butter Scallops with Spinach and Bacon pairs beautifully with:
- White wine: A crisp, light white wine like Sauvignon Blanc or Pinot Grigio enhances the flavors of the seafood and garlic butter sauce.
- Crusty bread: Serve with a side of crusty bread to soak up the delicious garlic butter sauce.
- Roasted vegetables: For a heartier meal, serve with a side of roasted asparagus, Brussels sprouts, or green beans.
ADVERTISEMENT
