Scallops, Bacon, Spinach – Delish!
A hearty taste of the sea and the farm, put together in a flash
- 2 strips bacon, chopped into small pieces
- 1 Spanish onion, finely chopped
- 1 lemon, juiced
- 1 clove garlic,minced
- 1½ cans white beans, rinsed and dried
- 4 cups baby spinach
- 500g large sea scallops
- 1 tbsp butter
- Salt and pepper to taste
Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Sauté until the onion is soft and translucent; about 2-3 minutes. Add the white beans and spinach; cook until the beans are hot and spinach is wilted. Keep warm.
Heat a large cast-iron skillet or heavy-bottom pan on medium-high. Blot the scallops dry with paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear for 2-3 minutes on each side until they’re deeply caramelised.
Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops
Nutritional information per serving: 1184 kilojoules, 28 grams protein, 28g carbohydrates, 7g fat, 361 milligrams sodium.
Recipe Courtesy of Men’s Health