It has been pretty cold, colder than the norm, and this cold has left me craving hot foods. So this tasty Tuesday recipe brings you delicious, hot, pan seared scallops.
Scallops are very delicate and really don’t need much seasoning, similar to my previous tasty Tuesday post about king crab legs (not sure where this seafood craving is coming from, but I sure am enjoying it!). A little butter, salt, pepper and the aromatic, bitter, warm spice of cumin is all scallops need to compliment their delicate flavor. Served over a wilted (you guessed it – hot) spinach and bacon salad, your body will feel warm all over, no matter where you live!
Pan Seared Scallops
- 1 1/2 pounds medium-sized scallops
- 2 tablespoons unsalted butter, divided
- 1 + 1/2 tablespoons extra virgin olive oil
- Dash of cumin
- Salt and pepper to taste
- 5 cups baby spinach leaves
- 2 pieces of bacon, cooked and crumbled
- Sprinkle scallops with salt, pepper and cumin (a little goes a long way, a gentle sprinkle is enough to add flavor to the already-delicous scallops). Set aside.
- Heat olive oil in skillet over medium high temperature. Once pan is hot (fat will start smoking) add scallops to sear, making sure they aren’t touching each other (if your skillet isn’t big enough then sear half at a time).
- Saute scallops for about 2 minutes on one side, add 1 tablespoon butter, and flip to saute underside. Baste scallops with butter while sauteing, for another minute or so, or until scallops are firm, browned, and centers are opaque. Set aside and place foil tent over scallops to keep warm.
- Heat half a tablespoon olive oil over medium heat, add spinach, and keep moving spinach around for about 1 minute until wilted.
- Serve wilted spinach sprinkled with bacon and top with your amazing pan seared scallops.
Enjoy and stay warm!