I was thrilled to find sea scallops (Coquilles St. Jacques) and baby spinach on sale at the store today. Although I had no plan for what to do with them at the time, here’s what I whipped up for lunch. This nutritious and delicious salad is almost too easy to be called a recipe.
At 35 calories apiece, scallops are a very healthy source of protein. The World’s Healthiest Foods has this to say about them: “Scallops are a very good source of protein, selenium, phosphorus, and vitamin B12. In addition, scallops are a good source of zinc, iron, omega-3 fatty acids, copper, magnesium, potassium, and calcium.”
Spinach is high in vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, and calcium—just to name a few. Among the World’s Healthiest Vegetables, spinach comes out at the top of the ranking list for nutrient richness. It is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids, which provide powerful antioxidant protection.
I seared the scallops in a pan and served them over a bed of spinach for a light and satisfying lunchtime salad. It all took less than 15 minutes from start to finish.
- 8 bay scallops
- 8 pieces of bacon
- 2 handfuls of baby spinach (preferably organic)
- 1 tsp. coconut oil
- fresh pepper
- optional: lemon quarters
- Wash and dry the spinach leaves. Distribute onto two plates.
- Rinse the scallops in cool water and pat dry with a paper towel. Wrap each one in a slice of bacon and secure with a half a toothpick.
- Sear the bacon (round sides of the scallops) in the pan (approx. 4 minutes total). Then sear the flat sides of the scallops (approx. 2 minutes each side).
- Place 4 scallops on each bed of spinach and drizzle with pan drippings. Sprinkle with freshly ground pepper and juice from lemon quarter (optional).
- Tip: If the weather is nice, sear the scallops on the grill for an extra kick.