Pan-Seared Scallops With Bacon And Spinach - cooking recipe

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)

Preparation

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