Gluten-Free, Casein-Free Scallops with Bacon & Spinach

This is an amazingly easy recipe that delivers a wonderfully tasty meal!
Course Main
Servings 4
Author Rachel


  • 3 center-cut nitrate-free bacon slices
  • 1 1/2 lb jumbo sea scallops about 12
  • 1/4 tsp salt divided
  • 1/4 tsp freshly ground black pepper divided
  • 1 cup chopped onion
  • 6 garlic cloves sliced
  • 12 oz organic fresh baby spinach
  • 4 lemon wedges optional


  1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan reserving 1 Tbsp drippings in pan; coarsely chop bacon, and set aside. Increase heat to high.
  2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 tsp salt and 1/8 tsp pepper. Add scallops to drippings in pan; cook 2 1/2 minutes on each side until done. Transfer to a plate; keep warm. Reduce heat to medium-high.
  3. Add onion and garlic to pan; saute 3 minutes, stirring frequently. Add half of spinach; cook one minute. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
  4. Remove from heat. Stir in remaining salt and pepper. Divide spinach mixture among 4 plates; top each serving evenly with chopped bacon and scallops. Serve immediately with lemon wedges, if desired.

Recipe Notes

Recipe source: The Cooking Light Gluten-Free Cookbook.