Sea Scallops Meuniere with Spinach, Bacon and Caramelized Onions

© Katherine Stetson

For four servings:

  • 6 slices bacon
  • 1 large yellow onion, sliced into thin rings
  • 12 ounces fresh baby spinach, stemmed and rinsed
  • 2 pounds sea scallops
  • 1 teaspoon sea salt
  • 1 teaspoon finely ground pepper
  • 8 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup small capers
  • ¼ cup chopped fresh flat leaf parsley, for garnish
  • lemon wedges, for garnish
  • sea salt
  • finely ground pepper

In a large skillet, cook bacon until crispy and drain on paper toweling. When cool, crumble bacon into small pieces.  Cook onion in bacon fat until lightly caramelized.  Set aside.

In a small skillet melt 6 tablespoons unsalted butter until the curds begin to brown slightly. Add wine, lemon and capers andlleave butter on the lowest heat setting until needed, stirring occasionally.

Trim muscle from scallops and pay dry. Season lightly with salt and pepper. Heat remaining butter and oil in a non-stick skillet over medium-high heat until hot but not smoking. Carefully place scallops in skillet, face side down and do not disturb for several minutes or until they have browned nicely. Turn scallops over and brown the other side.

While scallops are cooking, reheat onion skillet over medium-high heat.  Add spinach and toss lightly to distribute the onions.  Cook spinach until lightly wilted.

Divide spinach mixture amongst four warm plates.  Top with scallops, butter sauce and bacon crumbles.  Garnish with a lemon wedge and chopped parsley.

Copyright © Katherine Stetson, all rights reserved.