When I was little, my mom used to deep-fry tiny bay scallops and serve them with melted butter. One time I ate so many that I made myself sick. It was years before I could try another scallop! These days I like to serve large sea scallops, which are easy to sear and make for a beautiful presentation. What’s more, their rich, sweet taste marries well with so many ingredients that sometimes it’s hard to decide what to serve alongside. Here, I’ve paired them with spinach, bacon, and tomatoes for a quick one-skillet sauté that’s bright and festive. The bacon can be omitted, but let’s face it: everything is better with bacon, and here its rich, salty flavor is a nice foil for the sweet scallops. I recommend a nonstick pan, as the juices sometimes get a little syrupy and sticky.
Be sure to look for “dry pack” or “untreated” scallops. This refers to scallops that have not been dipped in preservatives, which make them absorb water and give them an unnatural, soapy flavor. Once you taste the difference, you'll never go back to the treated version.
