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Low Carb Dinner: Pan-Seared Scallops with Bacon and Greens Recipe

Name: Low Carb Dinner: Pan-Seared Scallops with Bacon and Greens Recipe
Total time: 20 min
Yield: 220 g
Ingredients: sea scallops 12 pieces; thick-cut bacon 4 slices; baby spinach 4 cups; baby kale 2 cups; shallot 1 piece; olive oil 1 tbsp; lemon juice 2 tsp; kosher salt 0.5 tsp; black pepper 0.25 tsp

Scallops seared in bacon fat over greens — this is low carb dinner at its most indulgent. Restaurant quality, home kitchen, 20 minutes.

Cook 20 min Difficulty NORMAL 340 kcal

#low carb #high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

sea scallops 12 pieces
thick-cut bacon 4 slices
baby spinach 4 cups
baby kale 2 cups
shallot 1 piece

Seasonings/Sauce

olive oil 1 tbsp
lemon juice 2 tsp
kosher salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 7 g 8%

Protein 29 g 34%

Fat 20 g 58%

Serving size 220g

Cooking steps

1

Heat a large skillet over medium heat, add the bacon slices, and cook until crispy and golden, about 4–6 minutes per side. Transfer bacon to paper towel, leaving fat in skillet.
2

Pat scallops dry thoroughly and season on both sides with half the kosher salt and black pepper for even browning.
3

Increase heat to medium-high. Place scallops in the hot bacon fat, spacing them well, and sear undisturbed for 2 minutes, until a deep golden crust forms. Flip and cook another 1–2 minutes. Remove scallops to a plate and tent loosely with foil.
4

Reduce heat to medium. Add olive oil and finely minced shallot to the same skillet. Sauté for 1 minute, stirring frequently, until shallot is softened and fragrant.
5

Add the baby spinach and baby kale to the skillet with remaining salt and pepper. Toss constantly with tongs, cooking just until greens are wilted but still bright, about 1–2 minutes. Turn off heat, drizzle with lemon juice, and toss again.
6

Crumble reserved bacon over wilted greens, arrange seared scallops on top, and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of this dish is the sea scallops, which provide a naturally sweet flavor and tender, meaty texture that define the meal. Their delicate profile pairs perfectly with the savory, smoky bacon and the freshness of wilted greens.

Q. What cooking technique prevents rubbery scallops?

To keep scallops tender and avoid rubbery texture, pat them completely dry and sear over medium-high heat until a golden crust forms—just 2 minutes per side. Overcooking or overcrowding the pan risks steaming rather than searing.

Q. How do I time adding greens to avoid overcooking?

Sauté the shallot first to gently flavor the fat, then add the greens right before serving. Toss constantly and turn off the heat as soon as the greens are wilted but still bright. This keeps the greens vibrant and prevents sogginess.

Q. How many calories and carbs are in each serving?

Each serving provides approximately 340 kcal, with 7g of carbohydrates (8% of calories), 29g protein (34%), and 20g fat (58%), making it a low-carb, high-protein choice suitable for carb-conscious diets.

Q. Why is bacon included, and can I skip it?

Bacon adds smoky depth and provides flavorful fat for searing both scallops and greens. While you can omit it, substituting olive oil alone changes the flavor profile significantly. The bacon is integral to the authentic taste of this recipe.

Low Carb Dinner: Pan-Seared Scallops with Bacon and Greens Recipe

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