Scallops With Wilted Spinach

• 4 bacon strips, chopped
• 12 sea scallops (about 1-1/2 pounds), side muscles removed
• 2 shallots, finely chopped
• 1/2 cup white wine or chicken broth
• 8 cups fresh baby spinach (about 8 ounces)

1. In a
2. , cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary.
3. Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm.
4. Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

bacon, muscles, shallots, white wine, baby spinach

Taken from www.tasteofhome.com/recipes/scallops-with-wilted-spinach/ (may not work)