Place bacon in a large cast iron skillet over medium-high; cook 6 minutes or until crisp. Remove from pan with a slotted spoon; coarsely chop.
While bacon cooks, cut 1 orange in half; squeeze juice from both halves into bowl. Peel and section remaining orange over bowl to collect juice. Set aside orange sections.
Increase heat to high. Pat scallops dry; sprinkle evenly with pepper and 1/4 t. salt. Add scallops to drippings in pan; cook 2 minutes on each side until golden brown. Transfer scallops to platter; cover with foil to keep warm. Add orange juice, vinegar and remaining salt to pan. Add orange sections. Cook 2 minutes or until simmering, scraping pan to loosen brown bits.
On plates, place a small serving of uncooked spinach as base. Transfer scallops and warm oranges to the plates. Drizzle remaining orange juice mixture evenly over scallops; top evenly with bacon, orange sections and thyme.
Originally Submitted
3/23/2017
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