3 bacon slices
12 jumbo sea scallops
1/4 cup plus 1/8 tsp. salt, divided
1/4 tsp. black pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 oz. fresh baby spinach
4 lemon wedges
Cook bacon until crisp.
Remove bacon from pan, reserving 1 TBSP. drippings, coarsley chop bacon and set aside.
Increase heat to high.
Pat scallops dry with paper towels.
Sprinkle evenly with 1/4 tsp. salt and 1/8 tsp. pepper.
Add scallops to drippings in pan; cook about 2 1/2 minutes on each side.
Transfer to a plate; keep warm.
Reduce heat to medium; add onion and garlic to pan, saute 3 minutes.
Add half of spinach, cook 1 minute, stirring frequently.
Add remaining half of spinach, cook until just wilted.
Remove from heat; stir in remaining 1/8 tsp. salt and 1/8 tsp. pepper.
Divide spinach mixture among 4 plates; top each evenly with crumbled bacon and 3 scallops.
Serve with lemon wedges.