Pan-Seared Scallops with Bacon and Spinach

While scallops may not (or maybe they are!) be part of your 'normal' dinner lineups, here is a nice and easy way to treat yourself with a delicious delicacy.   

3 Thick and meaty slices of bacon
1 1/2 Pounds scallops
1/4 tsp salt
1/8 Tsp kosher salt
1/4 Tsp fresh ground pepper, divided
1 C chopped onion
6 Cloves sliced garlic
12 oz fresh baby spinach
4 wedges of lemon

1.  Cook bacon in a large skillet over medium-high heat until crisp (cast iron if you have it).  Then remove bacon from pan saving about 1 TBSP of the drippings.  Chop the bacon coarsely and set aside. Increase heat.

2.  Gently dry scallops with a paper towel.  Then evenly sprinkle the scallops with 1/4 tsp salt and 1/8 pepper.  Place scallops into screaming hot pan with drippings.  Cook for about 1 1/2 min each side or until done.  Remove from pan and keep in warm place. 

3.  Reduce the heat to medium-high and add onion and garlic to the pan.  Sauté about 3 min,  stirring frequently. 

4.  Add half the spinach, stirring frequently for a minute.  While continuing to stir add remaining spinach and cook until wilted (about 2 min). 

5.  Remove from heat and add remaining pepper and Kosher salt.  Divide spinach on to plates, and top with the crumbled bacon and scallops, garnish with lemon.  Enjoy immediately!