After having a delicious scallop appetizer this past weekend, I decided to *finally* give scallops a try in my own kitchen. For whatever reason, they can be a bit intimidating to make. In actuality, however, they were very easy to make and super yummy (a little pricey though!). I’m glad I finally tried them and look forward to making more great dished with them (every now and then of course…I’m no Rockefeller!).
My inspiration for the entire dish came from here. This was a really fast dinner to pull together, and healthy too!
Start with the spinach mixture to lay the scallops on…
- Cut up 3 slices of bacon.
- Heat a large skillet over medium heat.
- Add the bacon.
- Cook until crisp, flipping once.
- Remove the bacon from the pan and place on a paper towel-lined plate.
- While the bacon is cooking, mince up 3 cloves of garlic and 1 onion.
- Add the onion and garlic to the same pan.
- Cook, stirring occasionally, until tender and golden (about 7 minutes).
- Meanwhile, dry your scallops with a paper towel and season them with s&p on both sides. (I used 6 large scallops for 2 people.)
- Add 2 tablespoons butter to a skillet over medium-high heat.
- Once the butter has melted, add the scallops.
- Cook until seared on one side, about 4 minutes.
- Flip the scallops and continue searing until they are cooked through and caramelized on the other side.
- While the scallops cook, drain 1 can of cannelloni beans and add it to the onions and garlic.
- Add 1 bag of baby spinach.
- Stir to combine, and keep stirring until the spinach wilts.
- Add the juice from 1/2 a lemon to the spinach.
- Season with s&p.
- Stir and remove from the heat
To serve, pile the spinach and beans onto the plate.
Add some the of the bacon.
Top with the scallops.
Serve with a lemon wedge. Enjoy!