I’m really lucky in love. I have the man of my dreams and luckily for me, he is an adventurous eater. A lot of people won’t try new things but both of us like to. I’m always seeing pictures of scallops and they look so good but I was always scared. I finally decided to get over it and just try a recipe.
Before cooking, I did a little research that told me that scallops need to be dry before cooking. They emit a lot of water, particularly previously frozen kind, which is what I used. I thawed them, rinsed and patted dry, then I set a little stack of paper towels on a plate, placed scallops on it, put more towels on top with another plate sitting on top to push some of that water out. Worked perfectly and the scallops got a nice sear. We really loved this dish, I’m going to be making it again soon, and maybe trying some other recipes as well.
Seared Scallops with White Beans and Spinach
Recipe from Women’s Health
2 strips bacon, chopped into pieces
1/2 onion, chopped
1 clove garlic, minced
2 cans white beans (cannellini or Great Northern), rinsed and drained
4 cups baby spinach
1 lb. large sea scallops
Salt and pepper to taste
1 tbsp butter
juice of 1 lemon
In a medium saucepan, cook the bacon over low heat. Once crisp, add the onion and garlic, cook until softened. Add the beans and spinach and cook until the spinach has wilted. Keep warm.
Over medium-high heat, heat a large cast-iron skillet. Blot your scallops dry with a paper towel and season on each side. Add the butter to the pan and sear the scallops on each side, about three minutes each until they have a nice caramelized crust.
Add the lemon juice to the beans and serve topped with scallops.