Serves: 5
Total Calories: 177

1 pound fresh or frozen sea scallops (thawed)
2 tablespoons all-purpose flour
1 - 2 teaspoon blackened steak seasoning or cajun seasoning
1 tablespoon cooking oil
1 (10-ounce) package fresh spinach, washed
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

Rinse scallops; pat dry with paper towels. In a plastic bag, combine flour and seasoning. Add scallops; toss to coat. In a large skillet, heat oil. Cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning to brown evenly. Remove scallops. add spinach to skillet; sprinkle with water. Cover and cook over medium-high heat about 2 minutes or just until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon pieces.


Fun Fact: The United States is only the world's second largest producer of spinach, producing a mere 3% of global production. China is the world's largest spinach producer with 85% of global production.

Nutritional Facts:

Serves: 5
Total Calories: 177
Calories from Fat: 38

More Recipes from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook:
Baked Fish and Vegetables
Minnesota Lobster
Georgia Mountain Trout in Wine
Chile Trout
Baked Orange Roughy
Halibut à la Orange
Grouper with Dilled Cucumber Sauce
Molly Morgan’s Tuna Casserole Sandwich
Grilled Mahi Mahi with Mango Salsa
Broccoli Salmon Quiche
Grilled Salmon with Warm Pineapple Sauce
Grilled Salmon with Roasted Pepper Salsa
Shrimp and Crab Étouffée
Shrimp Stuffed Peppers
Cantonese Shrimp with Rice
Hamilton’s Fried Green Tomatoes with Grilled Shrimp
Eggplant Lynette
Ice House’s Shrimp Scampi
Feta Shrimp
Pan-Seared Scallops
Sea Scallops with Fresh Pineapple Salsa
Oysters Michelina