Pan-Seared Scallops with Bacon and Spinach

Ingredients

• 12 ounces baby spinach fresh
• 0.3 teaspoon pepper black divided freshly ground
• 6  garlic cloves sliced
• 0.3 teaspoon kosher salt divided
• 1 cup onion chopped
• 1.5 pounds sea scallops ( 12)
• 3 slices center-cut bacon 

Equipment

• frying pan
• paper towels

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. Reduce heat to medium-high.
7. Add onion and garlic to pan; saut 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. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
11. Serve immediately with lemon wedges, if desired.