When we first moved to Colorado, we lived with my sister-in-law for a bit while we looked for a place. I discovered Pinterest at this time, and it quickly became a borderline obsession for me. As a newlywed, I was so looking forward to having our own space again, and planning all of the things I would cook from Pinterest while wearing clothes inspired by outfits on Pinterest in our cute new place that was decorated a la Pinterest. This dish was one of the first things I pinned, and, three short years later, I finally got around to making it. Well, my version of it. I fiddle with things, what can I say.
The scallops are mild and sweet, and pair nicely with the slight bitterness of the spinach, the smokiness of the bacon, and the bright acidity of the lemon. The beans make this a hearty meal, and provide a textural contrast.
I can always tell when the Hubs reeeeally likes something. He’ll take a bite, chew thoughtfully for a moment, and say, “Mmm,” followed by a few more chews, and another, “Mmm!” It’s that second “Mmm!” that I’m always after. It is my reward for laboring in the kitchen. Well, that, and when he does the dishes! This dish got a resounding second “Hmm!” Even my 20-month-old daughter gobbled this up!
We split this between ourselves (two adults, one munchkin), and were satisfied but not overly stuffed. And it comes together in a snap, with pretty minimal dishes! This would be a lovely at-home date night dinner, especially with a nice glass (read: bottle) of a crisp pinot grigio.
Seared Scallops with Cannellini Beans, Spinach, and Bacon
- 1 lb large sea scallops, patted dry and seasoned with kosher salt
- 2 slices of bacon, sliced crosswise into small pieces
- 1 large shallot, finely diced
- 2 cloves garlic, finely diced
- 1 can cannellini beans, drained and rinsed
- 1 6-oz bag baby spinach
- 1 Tbsp butter
- 1 Tbsp canola oil
- Fresh lemon juice, plus wedges for serving
- Salt and pepper to taste
- Place bacon in large skillet, then turn heat on to medium. Cook until bacon is crisp, stirring occasionally. Remove bacon from pan to paper towel to drain.
- Add shallot and garlic to pan, and saute for 2-3 minutes or until shallot is translucent, stirring constantly.
- Gently stir in beans and spinach and cook over medium-low heat until beans are heated through and spinach is wilted.
- While cooking shallots, preheat a cast iron or heavy skillet over medium-high heat. Once you add beans and spinach to the shallots, add butter and oil to skillet. Add dried and salted scallops to the pan, and sear until deeply browned, about 2-3 minutes per side.
- Season bean mixture with lemon juice, salt, and pepper. Serve topped with scallops, and with an extra lemon wedge. Crusty french bread is also highly recommended!