Seared scallops with corn, spinach, and bacon from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 275) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Resip on April 04, 2026

    Cooked the scallops as recommended, served with a pesto salad.

  • Kduncan on July 30, 2019

    Such a simple but amazing recipe. The flavors all play off each other. Though, I always cook the scallops in brown butter instead of just oil.

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