Pan-Seared Scallops With Spinach.

• 3 strips lean bacon
• 1 lb. fresh sea scallops
• 2 Tbsp. all-purpose flour
• 1-2 tsp. Cajun seasoning
• 1 10-oz. pkg. prewashed spinach
• 1 Tbsp. dry white wine or water
• 2 Tbsp. balsamic vinegar

1. 1. In a large skillet (preferably cast-iron), cook bacon over medium-low heat until just crisp.
2. Drain grease, reserving 1 tablespoon drippings in skillet; set aside. Place bacon on double layer of paper towels to cool. Cut into small pieces and set aside.
3. 2. Meanwhile, rinse scallops; pat dry. In a clean plastic bag combine flour and Cajun seasoning.
4. Add scallops; toss to coat. Cook scallops in the hot drippings in the skillet over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Deglaze the pan with white wine or water.
5. 3. Add spinach to liquid in skillet. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops; heat through. Sprinkle with bacon.

bacon, flour, cajun seasoning, prewashed spinach, white wine, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-with-spinach-1276145 (may not work)