Cajun-Style Seared Scallops with Sautéed Spinach and Crispy Bacon
Indulge in the delightful flavors of this Cajun-Style Seared Scallops with Sautéed Spinach and Crispy Bacon. This dish beautifully fuses tender, perfectly seared sea scallops with fresh, vibrant spinach, all brought together by the smoky savoriness of lean bacon. The richness of balsamic vinegar and a hint of dry white wine add depth to the dish, making it a perfect choice for an impressive dinner that impresses without excess calories. Serve it as a chic main course that your guests will rave about!
N/A
Servings
137.5
Calories
7
Ingredients
Ingredients
lean bacon
3 slices (cooked until crispy)
sea scallops
1 lb (rinsed and patted dry)
flour
2 tablespoons (for coating scallops)
cajun seasoning
2 teaspoons (for seasoning scallops)
fresh spinach
10 ounces (washed)
dry white wine
1 tablespoon (used for deglazing)
balsamic vinegar
2 tablespoons (added to spinach)
Instructions
1
In a large skillet, cook the lean bacon over medium heat until crisp and golden. Remove the bacon from the skillet and place it on paper towels to drain the excess oil. Keep 1 tablespoon of the drippings in the skillet; discard the rest.
2
Rinse the sea scallops under cold water and pat them dry with paper towels to ensure a good sear. In a mixing bowl, combine flour and Cajun seasoning. Add the scallops to the bowl and toss gently to evenly coat each scallop with the mixture.
3
Heat the skillet containing the bacon drippings over medium-high heat. Add the scallops to the skillet and cook for about 6 minutes, turning once, until they are golden brown on both sides. Remove the scallops from the skillet and set them aside.
4
Carefully deglaze the skillet by adding the dry white wine, stirring to incorporate any browned bits from the bottom. Allow the wine to simmer for about 1 minute to reduce slightly.
5
Add the fresh spinach to the skillet with the wine. Cover the skillet and cook over medium-high heat for 2 minutes or until the spinach is wilted and tender. Remove the lid and stir in the balsamic vinegar, ensuring the spinach is evenly coated.
6
Return the seared scallops to the skillet and gently heat through for about 1-2 minutes. Crumble the crispy bacon over the scallops and spinach, and serve warm.
Nutrition Information
5.5g
Fat
5.5g
Carbs
15.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is sea scallops.
How many calories are in a serving?
There are 137.5 calories per serving.
What type of bacon is used for this dish?
Lean bacon is used to provide a smoky savoriness.
How much fat does this recipe contain?
This recipe contains 5.5g of fat.
How many grams of protein are provided?
Each serving provides 15.5g of protein.
How many carbohydrates are in this meal?
There are 5.5g of carbohydrates.
How should I prepare the scallops before searing?
Rinse the sea scallops under cold water and pat them dry with paper towels to ensure a good sear.
What seasoning is used for the scallops?
A mixture of flour and Cajun seasoning is used to coat the scallops.
How long should the scallops be cooked?
Cook the scallops for about 6 minutes, turning once, until golden brown on both sides.
What is used to deglaze the skillet?
One tablespoon of dry white wine is used to deglaze the skillet.
How do I cook the spinach?
Cook the fresh spinach in the skillet with the wine, covered, for 2 minutes until wilted.
When is the balsamic vinegar added?
The balsamic vinegar is stirred in after the spinach has wilted.
How much spinach is needed for this recipe?
The recipe calls for 10 ounces of fresh, washed spinach.
What do I do with the bacon drippings?
Keep 1 tablespoon of the drippings in the skillet for cooking and discard the rest.
How is the bacon prepared?
Cook 3 slices of lean bacon until crisp and golden, then crumble it over the dish at the end.
Is this recipe suitable for a quick dinner?
Yes, it is tagged as a quick meal and easy recipe.
Is this dish considered healthy?
Yes, it is described as a healthy, low-cholesterol meal.
How many ingredients are in this recipe?
There are 7 main ingredients: lean bacon, sea scallops, flour, cajun seasoning, fresh spinach, dry white wine, and balsamic vinegar.
What is the purpose of the dry white wine?
The wine is used to deglaze the skillet and add depth to the flavor profile.
How much flour is required?
Two tablespoons of flour are used for coating the scallops.
How much Cajun seasoning is used?
The recipe requires 2 teaspoons of Cajun seasoning.
Should the scallops be served hot?
Yes, return the scallops to the skillet to heat through for 1-2 minutes before serving warm.
What tags are associated with this recipe?
Tags include scallops, spinach, low cholesterol, seafood, cajun, healthy, quick meal, dinner, bacon, and easy recipes.
Can I use frozen spinach?
The recipe specifies fresh spinach, which provides the best texture for this quick sauté.
What is the final step of the recipe?
The final step is to crumble the crispy bacon over the seared scallops and spinach.
Does this recipe include sugar?
No sugar content is listed for this specific recipe.
What is the total weight of scallops needed?
One pound of sea scallops is required.
How much balsamic vinegar is used?
The recipe uses 2 tablespoons of balsamic vinegar.
How many slices of bacon are needed?
Three slices of lean bacon are used.
How long do you simmer the wine?
Allow the wine to simmer for about 1 minute to reduce slightly before adding the spinach.