3 Simple scallop dishes to try

Seared scallops with bacon and spinach.

Seared scallops with bacon and spinach. (Credit: Marge Perry)

TIP To get a beautiful brown crust on your scallops, before cooking rinse them briefly under cold water and pat them very dry with paper towel.

SEARED SCALLOPS WITH SPINACH AND BACON

1 1/2 pounds large sea scallops

1/2 teaspoon salt

1/8 teaspoon black pepper

3 slices bacon

9 ounces baby spinach

1. Pat scallops dry and season with salt and pepper.

2. Cook bacon in large nonstick skillet until crisp. Transfer to a plate lined with paper towels to drain.

3. Add the scallops to the pan and cook until well-browned on the undersides, about 3 minutes. Turn and cook until well-browned and nearly cooked through, about another 3 minutes. Remove from pan.

4. Add the spinach and cook, tossing, until it is just wilted and bright green, about 1 minute. Crumble the bacon and stir into the spinach.

5. Serve the scallops on a bed of the spinach. Makes 4 servings.

Nutritional analysis for each serving: 202 calories, 32 g protein, 11 g carbohydrates, 3 g fiber, 2 g fat, 1 g saturated fat, 776 mg sodium

 

SCALLOPS WITH LEMON-CAPER BUTTER

1 1/2 pounds large sea scallops

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons unsalted butter, divided

2 tablespoons lemon juice

2 tablespoons drained capers

1. Pat scallops dry; season on both sides with salt and pepper.

2. Melt 1 tablespoon of the butter in a large nonstick skillet set over medium-high heat. Add the scallops and sear until deeply browned on the undersides, about 2 to 3 minutes; turn and sear until browned. Transfer to a plate.

3. Melt the remaining 2 tablespoons of butter in the skillet; stir in the lemon juice and capers. Cook 1 minute, add scallops back to the pan and turn once to heat through. To serve, spoon sauce with capers over the scallops. Makes 4 servings.

Nutritional analysis for each serving: 228 calories, 29 g protein, 5 g carbohydrates, 0 g fiber, 10 g fat, 6 g saturated fat, 724 mg sodium

 

ORANGE-PESTO SCALLOPS

1 1/2 pounds large sea scallops

1/4 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons orange juice

2 tablespoons balsamic vinegar

1/4 cup prepared pesto

1/2 teaspoon orange zest

1. Pat the scallops dry and season with the salt and pepper.

2. Heat the olive oil in a large nonstick skillet over medium high. Add the scallops and cook without moving until well-browned on the undersides, about 3 minutes. Turn and brown again; remove from pan.

3. Add the orange juice, vinegar and pesto to the pan; cook 30 seconds. Spoon the orange pesto on each plate; place the scallops on top. Use a brush to lightly coat the top of the scallops with any bits of sauce in the pan and garnish with the orange zest. Makes 4 servings.

Nutritional analysis for each serving: 265 calories, 31 g protein, 7 g carbohydrates, 0 g fiber, 12 g fat, 3 g saturated fat, 540 mg sodium