Scallops with Bacon Spinach and Asparagus

Main Dishes | October 7, 2014 | By

Scallop 1Last Thursday my friend and I had a fantastic “date night” cooking dinner, watching the food network and drinking wine. My friend has lived in NYC for a couple years, and is unfortunately as much of a foodie as me, so we’ve been feasting together way too much. We decided to cook something light…but nothing is ever too light with us. We started out thinking fresh seafood and roasted vegetables. He lives right next to Chelsea Market, which is extremely convenient as The Lobster Place has some of the freshest seafood in the city, albeit pricey. We decided on some fresh scallops. But can you really have scallops without bacon?? I think not…at least not with us.

Bacon it is. We fried up a few slices to the perfect crispiness (yes, perfect bacon skills Mike- I’m not great with meats), and tossed it with some onions, garlic and spinach to serve as a bed for our scallops. To even out the meal I threw some asparagus in the oven tossed with olive oil, lemon, salt and pepper. It ended up being a pretty filling meal, but at least it was carb-free, right? And delicious.

I proved myself wrong that occasionally I do have time and the willpower to cook a full meal in NYC…as long as I have a cooking buddy.

Bon Appétit!

Scallop

Scallops with Bacon Spinach and Asparagus for two

3 Slices Bacon

8 Medium-sized Scallops

3-4 Handfuls Spinach

1/2 Onion, chopped

4 Cloves Garlic, chopped

2 Tbsp Lemon Juice, separated

Salt & Pepper

1 Bunch Asparagus

1 Tbsp Olive Oil

Directions:

Pre-heat the oven to 400 degrees F. Toss the asparagus with 1 Tbsp olive oil, 1 Tbsp lemon, 1/2 of the chopped garlic and salt & pepper. Place the asparagus evenly on a tray. Once the oven is heated, place the asparagus in the oven for about 20 minutes, or until done.

While the asparagus is in the oven, cook the bacon on a stove top fully and set aside on a paper towel. Leave about 1 Tbsp of the bacon grease in the pan, and discard the rest. Salt and pepper the scallops, and sear them on high heat, about 2- 2 1/2 minutes on each side. Set the scallops aside, preferably covered in tin foil to keep warm. Sautée the onions and garlic together for several minutes on medium heat. Add the spinach, and continue to stir until done. Crumble the bacon into the mixture and turn off the heat. By this time the asparagus should also be ready. Lay a bed of the spinach on a plate and place the scallops on top. Side the plate with asparagus.

Scallop 3

scallop 2

Comments

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

%d bloggers like this: