Pan-Seared Scallops

Pan-Seared Scallops

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: 4 Servings

Delicate scallops are coated with Cajun spices and then tossed in a spinach salad along with crisp pieces of bacon. 


  • 1 pound fresh sea scallops
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon cooking oil
  • 1 10-ounce package prewashed spinach
  • 1 tablespoon water
  • 2 tablespoons balsamic vinegar
  • 1/4 cup cooked bacon pieces


  1. Rinse the scallops and pat dry with a paper towel.
  2. Place the flour and the Cajun seasoning into a large plastic bag and then add the scallops. Flip the bag over many times to thoroughly coat the scallops with the seasonings.
  3. Place a large sauté pan over medium heat and add the oil. Cook the scallops for 6 minutes, turning once, and then remove from the pan.
  4. Place the spinach into the pan and cook until wilted; about 2 minutes. Pour in the vinegar and toss to coat.
  5. Transfer the scallops back to the pan, sprinkle with the bacon and cook for 1 minute. Serve immediately.

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