PALEO BACON WRAPPED SCALLOPS OVER SAUTEED SPINACH
This is a recipe that is quick and easy to make and doesn't require a lot of ingredients (assuming you already have the spices on hand). It makes a nice presentation and doesn't require a whole lot of prep or cook time. I don't eat a lot of scallops generally, but when they are coated in spices and wrapped in bacon, even I can't resist them. The seasoning will give the scallops a little bit of a kick without overpowering the flavor, and the bacon will add a nice crunch to the overall meal.
If you do not like the taste of cooked spinach, you can serve the scallops over fresh spinach drizzled with a little bit of olive oil and some fresh squeezed lemon. I like to cook my spinach very lightly so that it is not overly wilted, and I find the addition of the garlic and bacon fat masks any bitterness that can occur when the spinach is cooked.
If you do not like the taste of cooked spinach, you can serve the scallops over fresh spinach drizzled with a little bit of olive oil and some fresh squeezed lemon. I like to cook my spinach very lightly so that it is not overly wilted, and I find the addition of the garlic and bacon fat masks any bitterness that can occur when the spinach is cooked.
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Paleo Bacon Wrapped Scallops Over Sauteed SpinachPrep time: 10 mins Cook time: 15 mins Servings: 4
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Ingredients:
FOR THE SCALLOPS:
- 16 medium sized scallops (assuming 4 scallops per person)
- 8 pieces of bacon, cut in half
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. dried oregano
- 1/8 tsp. dried thyme
- 1/8 tsp. onion powder
- 1/8 tsp. paprika
- 1/8 tsp. cayenne powder
- Lemon wedges (optional, for serving)
FOR THE SPINACH:
- 2 Tbsp. lard/bacon fat or tallow
- 4 cloves garlic, pressed
- 2 pounds spinach, cleaned and dried
- 2 tsp. sea salt (or more to taste)
- 1 tsp. ground black pepper (or more to taste)
- 1 lemon, juiced
Equipment:
- 12 toothpicks
- Small bowl
- Garlic press
- Citrus juicer
- Large saucepan
- Stirring spoon
Directions:
FOR THE SCALLOPS:
1. Set the oven rack on the highest setting and turn the oven on the broil. Soak your toothpicks in water for about 5 minutes. If scallops were previously frozen, make sure they are completely thawed before cooking.
2. Combine all seasonings in a small bowl. Sprinkle the seasoning mixture over the scallops.
3. Wrap a piece of bacon around each scallop and secure each with a toothpick. Place the scallops on a baking tray and place in the oven to broil.
4. Broil for 3-5 minutes, flip the scallops over and broil for another 3-5 minutes or until the bacon is crispy. The broiling time will vary based on the size of the scallops so keep an eye on them.
5. Remove the scallops from the oven and remove the toothpicks.
FOR THE SPINACH:
1. Place a large saucepan over medium heat and warm the lard/bacon fat or tallow. Add the garlic and saute for about 1 minute.
2. Add the spinach and toss to coat in the oil. Add the sea salt and ground black pepper and continue to stir for about 2-3 minutes or until the spinach is wilted.
3. Remove from heat and add the lemon juice. Taste and add additional sea salt and/or ground pepper if needed.
TO ASSEMBLE:
1. Place a helping of spinach on each plate and top with 4 scallops. Serve with sliced lemon wedges.
FOR THE SCALLOPS:
- 16 medium sized scallops (assuming 4 scallops per person)
- 8 pieces of bacon, cut in half
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. dried oregano
- 1/8 tsp. dried thyme
- 1/8 tsp. onion powder
- 1/8 tsp. paprika
- 1/8 tsp. cayenne powder
- Lemon wedges (optional, for serving)
FOR THE SPINACH:
- 2 Tbsp. lard/bacon fat or tallow
- 4 cloves garlic, pressed
- 2 pounds spinach, cleaned and dried
- 2 tsp. sea salt (or more to taste)
- 1 tsp. ground black pepper (or more to taste)
- 1 lemon, juiced
Equipment:
- 12 toothpicks
- Small bowl
- Garlic press
- Citrus juicer
- Large saucepan
- Stirring spoon
Directions:
FOR THE SCALLOPS:
1. Set the oven rack on the highest setting and turn the oven on the broil. Soak your toothpicks in water for about 5 minutes. If scallops were previously frozen, make sure they are completely thawed before cooking.
2. Combine all seasonings in a small bowl. Sprinkle the seasoning mixture over the scallops.
3. Wrap a piece of bacon around each scallop and secure each with a toothpick. Place the scallops on a baking tray and place in the oven to broil.
4. Broil for 3-5 minutes, flip the scallops over and broil for another 3-5 minutes or until the bacon is crispy. The broiling time will vary based on the size of the scallops so keep an eye on them.
5. Remove the scallops from the oven and remove the toothpicks.
FOR THE SPINACH:
1. Place a large saucepan over medium heat and warm the lard/bacon fat or tallow. Add the garlic and saute for about 1 minute.
2. Add the spinach and toss to coat in the oil. Add the sea salt and ground black pepper and continue to stir for about 2-3 minutes or until the spinach is wilted.
3. Remove from heat and add the lemon juice. Taste and add additional sea salt and/or ground pepper if needed.
TO ASSEMBLE:
1. Place a helping of spinach on each plate and top with 4 scallops. Serve with sliced lemon wedges.
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