Pan-Seared Scallops With Bacon and Spinach

Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  slices  center-cut bacon
• 1 1⁄2 lbs  jumbo sea scallops (about 12)
• 1⁄4 teaspoon  plus 1/8 teaspoon kosher salt, divided
• 1⁄4 teaspoon fresh ground black pepper, divided
• 1  pinch crushed red pepper flakes (perhaps more!)
• 1  cup  chopped onion
• 6  garlic cloves, sliced
• 12  ounces  fresh  Baby Spinach
• 4  lemon wedges (optional)

Directions

1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
3. Pat scallops dry with paper towels.
4. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
6. Transfer to a plate; keep warm.
7. Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
8. Add half of spinach; cook 1 minute, stirring frequently.
9. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
10. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
11. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
12. Serve immediately with lemon wedges, if desired.