Pan-Seared Scallops With Spinach - cooking recipe

Ingredients

3 slices lean bacon
1 lb sea scallops
2 tablespoons flour
2 teaspoons cajun seasoning
10 ounces fresh spinach
1 tablespoon dry white wine
2 tablespoons balsamic vinegar

Preparation

In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
Remove scallops from skillet. Deglaze skillet with white wine.
Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.