Cajun Scallops over Wilted Spinach
Prep Time: 5 minutes
Cooking Time: 10 minutes
This is a nice and light meal. If using the larger sea scallops, cut them in half or quarters. If using bay scallops, leave them whole.
1 pound scallops, sea or bay
2 tablespoons flour, all purpose
4 teaspoons Cajun seasoning
1 tablespoon canola oil or vegetable oil
10 ounces spinach, fresh baby
2 tablespoons vinegar, balsamic
2 slices bacon, precooked and reduced sodium
In a plastic or paper bag toss together the flour and Cajun seasoning. Add the scallops and toss to coat. In a large heavy skillet, heat the oil over medium heat and cook the scallops for about 4 to 6 minutes turning once until cooked through. Remove the scallops and set aside. Add the spinach to the skillet and sprinkle with 1 tablespoon of water. Cover and cook for about 1 minute or until the spinach is just barely wilted. Sprinkle with the vinegar and mix. Return scallops to the skillet and heat through. Crumble bacon on top of individual servings.
Per Serving About: 200 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 23 g protein, 14 g carbohydrates, 3 g dietary fiber, 880 mg sodium; WW Points plus value 5