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Pan Seared Scallops with Bacon and Spinach
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This recipe comes to us from JJ Virgin and Mark Hyman, M.D. … two people dedicated to using diet and lifestyle to tackle the root causes of chronic disease.
Dr. Hyman is a practicing family physician, a six-time #1 New York Times bestselling author and widely recognized leader, speaker, educator and advocate. His alluring recipe for scallops with bacon and spinach appears in JJ’s newest bestseller, The Virgin Diet Cookbook.
For moist, tender scallops, cook until they just turn opaque in the center.
Serves 4
 
3 slices nitrate-free pork or turkey bacon or wild salmon bacon
1 medium onion, thinly sliced
1 large shallot, sliced
4 garlic cloves, sliced
2 (10-ounce) packages frozen organic spinach, thawed, squeezed dry
1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 pound large (10-20 per lb) wild sea scallops
  1. Heat a large nonstick skillet over medium. Add the bacon and cook, turning occasionally, until crisp, 6-7 minutes. Drain on a plate lined with paper towel; chop and set aside. (Note: For salmon bacon, cook frozen strips in a sauté pan, covered, over medium heat for 7-10 minutes*, turning once. Or, cook thawed strips for 2-3 minutes, turning once.)
  2. Pour off all but 1 tablespoon bacon fat from skillet, setting aside an additional 2 teaspoons for cooking the scallops. Heat the fat in the skillet over medium high; add the onion, shallot, and garlic; cook, stirring occasionally, until softened and lightly browned, 6-7minutes. Add the spinach and cook, stirring, until hot, about 2 minutes. Stir in bacon, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Transfer to a bowl and keep warm.
  3. Wipe out the skillet and heat the reserved 2 teaspoons bacon fat over medium-high. (Note: If you use salmon or turkey bacon, you may need to add some olive oil to the bacon fat to reach 2 teaspoons.) Season scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place scallops in skillet and cook, turning once, until nicely browned and just opaque in the center, 5-6 minutes.
  4. Divide spinach among four plates and top with scallops.

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