A delightful and easy-to-make dish featuring perfectly seared scallops paired with garlicky spinach.
Pat the scallops dry with a paper towel to remove excess moisture.
Drying the scallops ensures a better sear and prevents steaming.
In a mixing bowl, combine the flour and Cajun seasoning.
Mix thoroughly to evenly distribute the seasoning.
Coat the scallops in the flour mixture, shaking off any excess.
Ensure each scallop is lightly coated for a crisp exterior.
Heat a large skillet over medium-high heat and melt the butter.
Use a hot skillet to achieve a golden crust on the scallops.
Add the scallops to the skillet and sear for 2-3 minutes per side until golden brown and opaque.
Avoid overcrowding the skillet to maintain high heat.
Remove the scallops from the skillet and set aside.
Keep the scallops warm by covering them loosely with foil.
Add minced garlic to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the spinach to the skillet and toss with the garlic. Cook until wilted.
Add a splash of water if needed to help the spinach wilt evenly.
Drizzle the spinach with balsamic vinegar and toss to coat.
Adjust the vinegar amount to taste for a balanced flavor.
Return the scallops to the skillet to reheat briefly.
Reheating ensures the scallops are warm without overcooking.
Serve the scallops over the spinach and sprinkle with crispy bacon pieces.
Garnish with fresh herbs for added color and flavor.
