Source: dLife

Unique scallops cooked easily in a pan with a flavorful crust.

Servings

1 lb large scallops (fresh or thawed)
2 tbsp white all purpose flour
1 tsp cajun seasoning (or to taste)
1 cooking spray
1 Spinach, leaf, cooked from frozen with salt, 10oz package
1 tbsp cold water
2 tbsp balsamic vinegar
4 Bacon, cured, naturally hardwood smoked , strips, crumbled ( about 1/4 cup total)

1 Rinse scallops, and pat dry with paper towels.
2 Combine flour and cajun seasoning in a plastic or paper bag, add scallops and toss to coat.
3 Heat oil over medium high in a 12-inch skillet. Add the coated scallops; cook for until brown and opaque in the center, about 6 minutes (turning once). Remove from skillet and set aside.
4 Add spinach to skillet, and sprinkle it with water. Cover and cook until spinach is wilted, about 2 minutes. Drizzle the spinach with vinegar, toss it to coat.
5 Bring the scallops back to the skillet, and heat through. Sprinkle with bacon to serve.

Unique scallops cooked easily in a pan with a flavorful crust.