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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pan-Seared Scallops

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	96.6

Total Carbs	7.6 g

Dietary Fiber	2.1 g

Sugars	1.4 g

Total Fat	3.3 g

Saturated Fat	0.9 g

Unsaturated Fat	0.1 g

Potassium	616.0 mg

Protein	10.0 g

Sodium	485.0 mg

Dietary Exchanges 3.3 Fat, 0.5 Vegetables, 0.2 Starch, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Rinse scallops, and pat dry with paper towels.
Combine flour and cajun seasoning in a plastic or paper bag, add scallops and toss to coat.
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.
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.
Bring the scallops back to the skillet, and heat through. Sprinkle with bacon to serve.