Scallops with bacon, shrimp and spinach
First I took 6 pieces of bacon and cooked them through. I put them on paper towel to drain, and then poured off the fat from the pan so that there was only a coating of fat left on the pan. I placed the pan back on medium heat and placed the scallops in the pan, making sure to coat the bottom of the scallops in the fat.
I let them sear for 2 mins on one side, then flipped and seared for 2 more mins on the other side. TA-DAA. Done!!
PERFECTION <3 <3
And I served them over a bed of spinach and shrimp saute:
1/2 lb of shrimp (around 12 large shrimps)
1 shallot, diced small
1 tbsp extra virgin olive oil
1/2 tsp minced garlic
1 large package of spinach (about two large handfuls)
splash of lemon juice
salt and pepper
1/4 cup cooking wine
After cooking the scallops, take them out and put spinach right in the pan. It will start to wilt. Deglaze the pan by pouring 1/4 cup of white wine of your choice (I just used cheapy cooking white wine) and toss with tongs. Add in shrimp, garlic and shallot and toss together until all spinach is wilted. At the last moment, season with olive oil, lemon juice, salt and pepper.
If you’d like, then add fettuccine pasta (as much as you like) and about 2 tbsp of Parmesan cheese. Mix all together and let cheese start to melt. Then top with scallops and bacon.