Great for weeknights or entertaining, this one-dish meal is full of flavor. You can also serve it over fettuccine tossed with olive oil and Parmesan cheese.

3 strips lean bacon
1 lb. fresh sea scallops
2 Tbsp. all-purpose flour
1–2 tsp. Cajun seasoning
1 10-oz. pkg. prewashed spinach
1 Tbsp. dry white wine or water
2 Tbsp. balsamic vinegar

1. In a large skillet (preferably cast-iron), cook bacon over medium-low heat until just crisp. Drain grease, reserving 1 tablespoon drippings in skillet; set aside. Place bacon on double layer of paper towels to cool. Cut into small pieces and set aside.

2. Meanwhile, rinse scallops; pat dry. In a clean plastic bag combine flour and Cajun seasoning. Add scallops; toss to coat. Cook scallops in the hot drippings in the skillet over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Deglaze the pan with white wine or water.

3. Add spinach to liquid in skillet. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops; heat through. Sprinkle with bacon. Makes 4 servings.

Per serving: 181 cal., 5 g fat (1 g sat. fat), 44 mg chol., 417 mg sodium, 11 g carbo., 2 g fiber, 23 g pro.

RECIPE NOTES
You can use a pound of the smaller bay scallops in this recipe if you like (reduce cooking time)—we like sea scallops because they’re meatier. We also like using a well-seasoned cast-iron pan because the scallops caramelize nicely and won’t stick.