Pan Seared Scallops Recipe

Inspired by River House

Time30m

Serves4

Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce

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Ingredients

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1
Prepare the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble into pieces.
2
Sauté the Shallots
In the same skillet, add the chopped shallots and sauté in the bacon grease until golden brown. Remove and set aside.
3
Steam the Spinach
In a separate pot, steam the fresh spinach until wilted, about 3-4 minutes. Season with salt to taste.
4
Sear the Scallops
Pat the scallops dry and season with salt and pepper. In a large skillet, heat olive oil over high heat. Add scallops and sear for 2-3 minutes per side until golden brown and cooked through.
5
Make the Peppered Lemon Butter Sauce
In a small saucepan, melt butter over medium heat. Stir in lemon juice and black pepper, mixing well until heated through.
6
Assemble the Dish
On a plate, place a bed of steamed spinach, top with seared scallops, sprinkle with crispy bacon and roasted shallots, and drizzle with peppered lemon butter sauce.