How to make it

  • Cook bacon in a large pan over med. heat until crisp. Remove bacon from the pan and drain off most fat.
  • Turn heat up to high. Season scallops with salt and pepper. Add to pan. Cook until lightly brown on both sides. About 3-4 minutes per side. Remove scallops from pan.
  • Add onions, garlic, and red peppers to pan. Deglaze with white wine, then add clam juice or chicken broth. Add heavy cream and reduce by half.
  • Return scallops to pan. Add cooked bacon. Cut spinach leaves into thin strips. Add to pan and cook until they are lightly wilted.

Reviews & Comments 3

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  • eeks 6 years ago
    this would be good over a little buttered linguine!!
    I just found my Sunday evening meal!!
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    " It was excellent "
    linebb956 ate it and said...
    This is awesome! Thanks!
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  • bonzaichef 7 years ago
    Hey there Pudgy..Like the sound of this dish, I had some scallops lastweek as a treat, pretty meaty & fresh, which is a rarity from my neck of the woods. I'd like the try this recipe but the question of the tip of my tongue is, even though it sounds very self explanatory, what is clam juice? I did ask someone a while ago but never got a reply. It's something Ive never seen here. Could I use a good fish stock instead? I use anchovy essence alot in my recipes but by the amount you are using there it doesnt sound similar!Cheers, enjoyed ya recipes.. smiles. Bonzai:-))
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