Saturday, December 24

Scallops with Bacon and Sauteed Spinach

I can't believe it's Christmas Eve already!!  I actually got up this morning and was through the Superstore doors at 7am today!  Yah, I'm "one of those people" - annoying hey?  With list in hand, I leisurely combed the aisles and got all the ingredients for dinner tonight, Christmas brunch and my two sides that I'm taking over to friends tomorrow night.  SO HAPPY and GRATEFUL I am not cooking a turkey this year!!!  We did order a whole smoked turkey, but more on that in coming days!!

When I was at Big Bend Market yesterday picking up my turkey, I spied a pound of the most lovely fat looking scallops I've seen in a long time - I bought them knowing that a recipe would sort itself out by dinner time.  The recipe I made is an adaptation from Cooking Light magazine - switched a couple things up, so here is my take on the recipe:

Scallops with Bacon and Sauteed Spinach
4 slices bacon
1 lb large scallops, rinsed and patted dry with a paper towel
salt & pepper
1/8 tsp cayenne pepper
1/2 large white onion, chopped
6 cloves garlic, thinly sliced
1 bag spinach
2 large ripe roma tomatoes, seeded and chopped
1 lemon cut into wedges, for serving

In a large heavy bottomed skillet, cook bacon over medium high heat, till nice and crisp.  While the bacon is cooking, prepare the scallops - make sure they're nice and dry - season with salt, black pepper and cayenne pepper.  Set aside until we're ready to cook.  Chop onion and slice garlic - set aside.

How's your bacon doing?  It should be cooked by now, so remove it from the pan and let rest on paper towels till cooled.  Once it's cool, crumble the bacon for serving overtop of the scallops. 

Ditch most of the bacon fat, saving about 1 tbsp in the pan.  Jack up the heat to high.  Carefully add the scallops into the pan - don't overcrowd that pan or they're not going to cook properly!!  Cook for about 2 minutes each side.  Remove to a plate and keep warm.

Same pan, lower the heat to medium high again and add the onions and garlic.  After about 2 minutes you will notice the onions going soft, and picking up those nice scallop bits too! 

Put in the tomatoes and cook through.  Add half the spinach and cook for about a minute.  Then add the other half of the spinach and cook for another minute until wilted.

Time to plate!  Start with the spinach mixture and top with bacon bits.  Serve with lemon slices.  I think this is supposed to be a starter/appie recipe but we ate it like a main dish - so satisfying!!  I served it with Volcanic Pinot Gris... arghghgh droool!  So nice! 

Merry Christmas everyone!!


  1. Merry Christmas Shannon!!! Wishing you an amazing day and a fabulous New Year 2012!

    xo Emily

  2. What a delightful and colourful dish. Merry Christmas! Anthony.

  3. Oh yum! Your scallops look like they're cooked perfectly, and there's nothing better to serve them on than spinach :) Great dish!

  4. Looks delicious, thanks for sharing the recipe!