Pan Seared Scallops with Spinach and Bacon – Julia Child
I feel like I’ve been in my own mini Olympics this summer. I started off strong. The dishes were easier than they looked and tasted great. The weeks continued with more challenging and time consuming dishes thrown my way. Always satisfying a taste bud or two. Now that I’m in the home stretch, and though I can clearly see the finish line, I’m losing speed but have determination to finish. I only hope the final recipe is one my own taste buds will enjoy thoroughly.
This girl. Not a fan of seafood. But I’ve grown to enjoy cooking it. Truly. I’ve even enjoyed my trips to the fish market. Which you’ve heard too much about. Move over seafood market, time to annoy everyone with stories of apple farms and pumpkin patches. Yes? Fall is on the horizon and that makes me ridiculously excited.
But for now, put away the apples… they’re my sparkly item that distract me from the present. Ooh an apple!
Okay so the seafood… This dish, continuing along with the easy recipes, was a snap to fix. But unlike the earlier dishes, I strayed away from the original here. Maybe strayed isn’t strong enough. The original recipe was to be a scalloped au gratin recipe. I didn’t broil this, nor did I cover it with an ton of cheese. Instead, I opted to use this week’s recipe as a means for learning how easy it is to cook scallops… especially since I was running short on time and light for the day.
I used spinach for color. Bacon… well, bacon just makes everything better but it gave a nice salty flavor. Since bacon works great with both spinach and scallops, it pulled everything together nicely.
Yield: Serves 2
Pan Seared Scallops with Spinach and Bacon
1/2lb sea scallops
3oz baby spinach
5 strips center cut bacon
1 garlic clove
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper
1/4C Vermouth (or white wine)
Swiss cheese for sprinkling
In a medium skillet over medium heat, cook bacon until nearly done. Drain on paper towels.
Sprinkle scallops with salt and pepper. Carefully add to hot skillet one at a time. Cook in bacon grease until scallops are seared on both sides. If skillet is low on bacon grease, add 1 tbsp butter to pan while cooking scallops. Transfer scallops to a clean plate.
Add minced garlic and spinach to pan. Toss until spinach is wilted. Pour in Vermouth. Top off with scallops. Toss for several minutes, allowing the flavors to mingle and scallops to cook through.
Arrange spinach and bacon mixture, topped off with scallops. Sprinkle with freshly grated swiss cheese.
Adapted from: Mastering the Art of French Cooking by Julia Child
Celebrating 100 with Julia Child:
Week 1: Rolled omelette
Week 2: Chocolate mousse
Week 3: Coq au Vin
Week 4: Salade Niçoise
Week 5: Vichyssoise
Week 6: Reine de Saba
Week 7: Fillet Meunière
Week 8: Roast Chicken
Week 9: Charlotte Chantilly
Week 10: Bouillabaisse
Week 11: Ratatouille
Week 12: Celery Root Rémoulade
Week 13: Cheese Soufflé