Seared Scallops with Bacon and Spinach

Method

• Step-by-Step Method for Seared Scallops with Bacon and Spinach
• Remove side muscle from scallops if present, then pat scallops dry with paper towels
• Season scallops lightly on both sides with salt and pepper, set aside
• Dice bacon into small pieces
• Heat a large skillet over medium heat
• Add diced bacon to pan and cook, stirring occasionally, until golden and crispy
• Remove bacon pieces from the pan with a slotted spoon and set aside, leaving bacon fat in the pan
• In parallel, peel and mince garlic cloves
• Add minced garlic to bacon fat in pan, sauté briefly until fragrant (about 30 seconds)
• Add baby spinach to pan, cook until wilted, stirring gently (1–2 minutes)
• Transfer wilted spinach and garlic mixture to a plate, leaving as much fat in pan as possible
• Wipe skillet gently if excessive fat remains; add olive oil, heat over high until shimmering
• Place scallops in hot pan without crowding, sear undisturbed for 1.5–2 minutes or until a deep golden crust forms
• Flip scallops and sear other side for 1–1.5 minutes more until just opaque in center
• Remove scallops from pan, set aside
• Deglaze hot skillet with freshly squeezed lemon juice, scraping up any browned bits, then remove from heat
• Arrange wilted spinach on warm serving plates
• Place seared scallops on top of spinach, sprinkle with crisp bacon
• Spoon pan juices (lemon deglaze) over scallops and spinach
• Serve immediately, optionally garnish with a twist of lemon or additional cracked black pepper