Friday, March 17, 2017

Scallops, Bacon and Spinach

Today’s St. Patrick’s Day foods traditionally call for “eating the green” in the form of corned beef and cabbage. But what if you’re not a fan of these foods? Does it mean you cannot be Irish for a day? Of course not.

Lots of veggies are green and spinach just happens to be one of those green ones I really find tasty. Pair the spinach with scallops, a crunch of bacon and some heat……mmmmm, good!


Scallops, Bacon and Spinach


4 slices of bacon, fried and finely crumbled...and set aside
1 ½ pounds scallops
1 Tablespoon Joe and Son’s Chipotle Olive Oil
½ cup diced onions
½ cup diced scallions
4 cloves garlic, minced
14-16 ounces of baby spinach
Salt and pepper to taste
Blanche the scallops in boiling water for 1 minute and drain completely and pat dry.
Heat the Olive Oil in a large saute pan, add the scallops and stir for about 2-3 minutes until they start to look golden in color.  Remove them from the pan and set them aside.
Add the onions, scallops and garlic to the oil. Cook over low heat for about 2-3 minutes being careful not to burn the garlic.
Add the spinach to the pan and cook until just wilted.
Place the spinach mixture on a serving platter; arrange the scallops on top and then sprinkle the bacon crumbles over the scallops.

Serves 4-6