Cajun Style Pan Seared Scallops

Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic vinegar-dressed spinach and crisp-cooked bacon. Serve with corn bread and cold beer and you have a meal that's both homey and elegant in no time flat.

Total Time: 20 min
Carbs: Carbohydrate 9g


INGREDIENTS

1 pound fresh or frozen sea scallops
2 tablespoon all-purpose flour
1 - 2 teaspoon blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoon balsamic vinegar
1/4 cup cooked bacon pieces

DIRECTIONS

1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.

2. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.

Re: Cajun Style Pan Seared Scallops

sounds good, I am definitly going to give it a try. thank you