Good morning from beautiful Pensacola Florida!
Well fishing season is officially upon us, whoot whoot!! So please be prepared for the fabulous recipes using fresh yellowfin tuna, blue wahoo and much more. It won’t get much better than this ladies and gents. I may even venture out on writing a blog on some of the best fishing gear and fashions while out on the open water. So keep an eye out.
In my hometown, Scallop season is going to open up in about a month an a half which means some really yummy scallop recipes are about to head your way. To start the Scallop trend here is a recipe for pan seared scallops with bacon and spinach.
3 center-cut bacon slices
1 1/2 pounds jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh baby spinach
4 lemon wedges (optional)
1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to medium-high. Add onion and garlic to pan; saute 3 minutes, stirring frequently. Add half of spinach; cook 1 minute, stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops. Serve immediately with lemon wedges, if desired.
I highly encourage the lemon wedges being added to this fabulous recipe. Freshly squeezed lemons just add a little zest to fresh seafood.