I cooked dinner for one tonight.
Why?
Well, because I wanted to cook a dish that includes some of my favorite ingredients – scallops, bacon, spinach and pine nuts.
SLURP!
While the family like scallops and bacon, they start making faces when the words “spinach” and “pine nuts” are mentioned.
Silly people.
I love spinach so so so much! And I wish pine nuts are less expensive because I’d eat it everyday!
All that aside, I really, really love this dish. So much so that I do not even need to have any carbs with it!
And best of all, I cooked the entire dish in my Corningware Retroflam 24cm Frypan.
This frypan is so good at distributing the heat that my scallops browned beautifully! Made in Korea, Retroflam cookware has a cast aluminium body with specially designed radiating grooves on the base to distribute heat evenly, so one does not have to worry about the problem of uneven heat distribution anymore! This is so important, especially when cooking scallops because over-cooking = tough scallops. And since scallops ain’t cheap, you really don’t want to over-cook them!
Let me show you hot to cook this super yummy dish!
Toast the pine nuts in the frypan (no oil!) until the pine nuts are lightly browned. Move the frypan quite constantly so the pine nuts do not burn. Set this aside.
In the same frypan, fry the bacon until brown and crispy. Transfer the bacon and some of the bacon fat to a bowl. Set aside.
Turn up the heat and sear the scallops on both sides until golden brown. Transfer the scallops to a bowl and set aside.
Add some bacon fat to the pan. Saute the diced onion and minced garlic until the onion is soft and translucent.
Add half the spinach and stir fry until the spinach is wilted.
Return the scallops and bacon to the pan. Add the remaining spinach and remove the pan from the heat. The residual heat from the pan will wilt the spinach. Season with loads of black pepper and stir to mix.
Serve immediately, with pasta if you like.
Do you like to cook? Come cook Chef Eric and me your signature dish at Corningware’s “Cook with Love” Cooking Competition on 25 March 2017 and stand to receive a door gift from Corningware as well as win fabulous prizes! Details in the poster below – hope to see you there! 🙂
Corningware Retroflam cookware (in Ruby Red and Emerald Green) are available at the following stores in Singapore:
BHG
Courts
Metro
OG
Robinsons
Tangs
Prices starts from $109
- 10 scallops
- 2 rashes bacon, thinly sliced
- 2 tablespoons pine nuts
- 1/2 onion, diced
- 3 cloves garlic, minced
- 100g fresh baby spinach
- Salt, to taste
- Black pepper, to taste
- Toast the pine nuts in the frypan (no oil!) until the pine nuts are lightly browned. Move the frypan quite constantly so the pine nuts do not burn. Set this aside.
- In the same frypan, fry the bacon until brown and crispy. Transfer the bacon and some of the bacon fat to a bowl. Set aside.
- Turn up the heat and sear the scallops on both sides until golden brown. Transfer the scallops to a bowl and set aside.
- Add some bacon fat to the pan. Saute the diced onion and minced garlic until the onion is soft and translucent.
- Add half the spinach and stir fry until the spinach is wilted.
- Return the scallops and bacon to the pan. Add the remaining spinach and remove the pan from the heat. The residual heat from the pan will wilt the spinach. Season with loads of black pepper and stir to mix.
- Serve immediately, with pasta if you like.
Disclaimer: While this post was brought to you by World Kitchen, The Domestic Goddess Wannabe and the LAM are in love with the set of Corningware Retroflam cookware that we have received and we hope that you are also inspired to cook some great dishes with this fabulous and beautiful range of cookware!
Thanks for the recipe Diana! This dish looks so delicious and I love the scallops – they are very nicely seared to golden brown! Will definitely be trying these for lunch soon! Can I ask where you bought the scallops?