Pan-Seared Scallops with Bacon and Spinach
Scallops cooked in a pan are always in danger of being steamed rather than seared, so be sure to use a big pan and high heat.
A cast-iron skillet is ideal since it gets really hot and can handle high temperatures, unlike a nonstick skillet, which has
a more delicate nonstick coating that can only handle up to medium-high heat.
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