This is my first contribution to the Kindred Spirits Kitchen Blog. Enjoy!!
3 center-cut bacon slices
1 1/2 lbs jumbo sea scallops
1/4 tsp plus 1/8 tsp kosher salt, divided
1/4 tsp freshly ground black pepper, divided
1 c chopped onion
6 garlic cloves, sliced
12 oz fresh baby spinach
4 lemon wedges (optional)
1. 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.
2. Pat scallops with paper towels. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add scallops to dripping 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 and remaining 1/8 teaspoon of pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon scallops. Serve with lemon wedges, if desired.
I served this with cous cous. You can choose any side!!!!