Scallops with Bacon and Wilted Spinach (Gluten-Free)

Celiac.com 04/16/2024 - Scallops and bacon pair perfectly with white wine, shallots and baby spinach in this tasty, easy-to-make delight. Serve with your favorite toasted gluten-free bread to soak up the yummy broth.

Indulge in a culinary symphony of flavors with this delightful recipe that brings together succulent scallops, crispy bacon, aromatic shallots, and vibrant baby spinach, all harmonized by a splash of white wine or chicken broth. The combination of these premium ingredients creates a savory broth that is perfect for savoring with your favorite toasted gluten-free bread. This dish not only tantalizes the taste buds but also offers a visual feast with its colorful and enticing presentation. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this scallops and bacon creation promises a culinary experience that's both elegant and easy to prepare.

Celiac.com Sponsor (A12):
Ingredients like bacon and scallops add a touch of luxury, while the shallots and spinach infuse the dish with depth and freshness. The white wine or chicken broth elevates the flavors, adding a hint of acidity and complexity to the dish. This recipe is a celebration of fine dining made accessible, allowing you to enjoy restaurant-quality flavors in the comfort of your own home.

Ingredients:

• 4 bacon strips, chopped
• 12 sea scallops (about 1½ pounds), side muscles removed
• 2 shallots, finely chopped
• ½ cup white wine or chicken broth
• 8 cups fresh baby spinach (about 8 ounces)

Directions
In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. 

Remove with a slotted spoon; drain on paper towels. 

Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary.

Pat scallops dry with paper towels. 

In same skillet, heat 1 tablespoon drippings over medium-high heat. 

Add scallops; cook until golden brown and firm, 2-3 minutes on each side. 

Remove from pan; keep warm.

Heat remaining drippings in same pan over medium-high heat. 

Add shallots; cook and stir until tender, 2-3 minutes. 

Add wine; bring to a boil, stirring to loosen browned bits from pan. 

Add spinach; cook and stir until wilted, 1-2 minutes. 

Stir in bacon. Serve with scallops.