3 Simple scallop dishes to try

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

SEE PHOTOSGreat grilling recipes to try this Memorial Day

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