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 
 &nbsp; 
 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 
 &nbsp; 
 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

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

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