I got this recipe out of Cooking Light Magazine May 2010 Issue . I made it for dinner tonight. It was delicious.
Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish.
3 center-cut bacon slices
1 1/2 pounds jumbo sea scallops (about 12)
1/4 tsp plus 1/8 tsp kosher salt
1/4 tsp freshly ground black pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh baby spinach
4 lemon wedges
Cook bacon in a large cast iron skillet over med-high heat until crisp. Remove bacon and leave the bacon drippings in the pan. Coarsely chop the three bacon slices. Increase the heat to high.
Pat scallops dry with a paper towel. Sprinkle with salt and pepper. Add to drippings in pan.Cook 2 1/2 minutes on each side or until done. Transfer to a plate and keep warm. Add onions and garlic to pan. Saute 3 minutes. Add spinach to pan and saute’ 1 to 3 minutes. Remove from heat and divide on four plates. Add scallops and crumbled bacon on top. Serve warm. Yield 4 Servings.