Pan Seared Scallops With Bacon Tomato And Spinach

Pan Seared Scallops With Bacon Tomato And Spinach

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4 center-cut bacon slices

1 1/2 pounds dayboat sea scallops

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 cup chopped onion

6 garlic cloves, sliced

3 sprigs fresh thyme

12 oz. fresh baby spinach

16 grape tomatoes

4 lemon wedges (optional)


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 bacon, and set aside. Increase heat to high. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 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; sauté 3 minutes stirring frequently, add fresh thyme and stir. 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. Divide spinach mixture among 4 plates; top each serving evenly with chopped bacon and 3 scallops. Garnish with very quickly sauteed tomatoes and serve immediately with lemon wedges, if desired.