Sweet scallops are given a Cajun-flavored crust then tossed with balsamic vinegar-dressed spinach and crisp-cooked bacon. Serve with corn bread and cold beer and you have a meal that's both homey and elegant in no time flat.

Pan-Seared Scallops

1 pound fresh or frozen sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 (10-ounce) package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.

Makes 4 servings.

Nutritional facts per serving: calories: 158, total fat: 6g, saturated fat: 1g, cholesterol: 37mg, sodium: 323mg, carbohydrate: 9g, fiber: 2g, protein: 18g, vitamin A: 49%, vitamin C: 37%, calcium: 12%, iron: 29%

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.