Taste of Home 5 Ingredient Cookbook 2E by Taste of Home

Author:Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

SCALLOPS WITH WILTED SPINACH

In this dish, I bring together two of my favorite foods—bacon and seafood—in an elegant mix with white wine, shallots and baby spinach. If you like, serve with bread to soak up the tasty broth.

—Deborah Williams, Peoria, AZ

Takes: 25 min. • Makes: 4 servings

4 bacon strips, chopped

12 sea scallops (about 11/2 lbs.), side muscles removed

2 shallots, finely chopped

1/2 cup white wine or chicken broth

8 cups fresh baby spinach (about 8 oz.)

1. In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 Tbsp. Wipe skillet clean if necessary.

2. Pat the scallops dry with paper towels. In the same skillet, heat 1 Tbsp. drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm.

3. Heat the remaining drippings in the same pan over medium-high heat. Add the shallots; cook and stir until tender, 2-3 minutes. Add the wine; bring to a boil, stirring to loosen browned bits from pan. Add the spinach; cook and stir until wilted, 1-2 minutes. Stir in the bacon. Serve with scallops.

3 scallops with 1/2 cup spinach mixture: 247 cal., 11g fat (4g sat. fat), 56mg chol., 964mg sod., 12g carb. (1g sugars, 1g fiber), 26g pro.

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