Pan Seared Scallops with Bacon and Spinach

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  6 clove or 18g

• Spinach

  Raw

  8 cup or 240g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

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

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