Monday, February 11, 2013

Clean(er) Eats: Scallops with Sauteed Spinach & Shrooms

I adapted this recipe from some cute little Brit and made it American.  How?  Bacon.  Bacon fixes everything.  And because how exactly am I supposed to measure a knob of butter?  What is that?

But this looked super yummy, and a good ice-breaker into convincing P to get healthy with me (ie stop tempting me with those delicious pints of ice cream and bags of Doritos):

So I doctored it up with some extra goodness.  Bacon is totes paleo, which I count as a win.  We're not going paleo, per se.  We're not going Whole30, per se.  We're just making healthier choices and cutting out unnecessary carbs and dairy when possible.  (Wine doesn't count, duh.)

So here we go.

Ingredients for 2:
10 large sea scallops (don't season!)
1 piece of bacon, chopped
8 oz. fresh spinach
4 oz. mushrooms (I always go with a fun mix)
1 Tbsp butter
1 tsp lemon juice
Olive oil
S&P, garlic powder, red pepper flakes

  • Saute the bacon over medium-high heat until crispy
  • Remove bacon to a paper towel, but keep the drippings in the pan
  • Throw in the mushrooms for 2-3 minutes
  • Throw in the spinach leaves, season with spices, and stir to wilt for an additional 5 min-ish
  • Remove mushrooms/spinach and drain into a small saucepan 
  • Keep heat at medium-high, add oil then unseasoned scallops - don't move them for 3 minutes.  No touchy!
  • Season scallops with S&P and flip over to sear for an additional 2-3 minutes (light brown crust)
  • Add butter and lemon juice to saved spinach/shroom juice and stir over low heat to make a sauce
  • Plate: layer spinach/shrooms, top with scallops and crumbled bacon and drizzle with sauce
Seriously, this was 4 ingredients and some seasoning
Mmmm bacon bits.  Do they sell this smell in a diffuser?
Pottery Barn, I found your next scent.
Spinach 'bout to get all wilty!
My shroomy drippings... I clearly need some extra lemon/butter to pull off any kind of sauce...
Unseasoned little suckers.  One has a little suntan...
You can't season or the salt draws out the moisture and turns them into that nasty
leather-faced lady from Something About Mary.  You know the one.
Crusty never looked so good.
Tah dah!


  1. This recipe looks amazing! I love scallops and haven't had them in a while - thanks for the inspiration!


    1. Thanks Zahra! I've been loving your fashion updates lately, so fun and colorful!

  2. Replies
    1. Thanks Giovanna! That giveaway is clearly up my alley :) Love your blog and just started following!


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