Pan Seared Scallops | Celia's Gourmet Foods Cookbook

Pan Seared Scallops

SEAFOOD 242 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Pan Seared Scallops
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Pan Seared Scallops

Ingredients

Directions

  1. haw scallops if they are frozen.
  2. Rinse scallops and pat dry with paper towel.
  3. In a large ziploc bag mix the flour and cajun seasoning.
  4. Add scallops, toss, coating well.
  5. In a large skillet over medium heat warm the oil.
  6. Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
  7. Remove scallops from skillet, keep warm.
  8. Add spinach to skillet and sprinkle with water.
  9. Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
  10. Drizzle spinach with vinegar and toss well to coat.
  11. Add scallops and heat throughly.
  12. Sprinkle with bacon pieces.
  13. Serve.

Pan Seared Scallops



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Pan Seared Scallops

Ingredients

Directions

  1. haw scallops if they are frozen.
  2. Rinse scallops and pat dry with paper towel.
  3. In a large ziploc bag mix the flour and cajun seasoning.
  4. Add scallops, toss, coating well.
  5. In a large skillet over medium heat warm the oil.
  6. Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
  7. Remove scallops from skillet, keep warm.
  8. Add spinach to skillet and sprinkle with water.
  9. Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
  10. Drizzle spinach with vinegar and toss well to coat.
  11. Add scallops and heat throughly.
  12. Sprinkle with bacon pieces.
  13. Serve.

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