Scallops, jumbo, 10-20 lb. - 3 each
Bacon, small slices - 1/4 cup
Onion, small dice - 1/4 cup
Spinach, fresh - 1 L.
White wine - 1/4 cup
Salt - as needed
Pepper - as needed
You will need two pans for this recipe. In the first pan, start sautéing the bacon. While the bacon is sautéing place the scallops in another pre-heated pan with a little oil. The scallops should sizzle a little when you place them in the pan. Reduce the heat to medium low.
Add the onions to the bacon and sauté until translucent. Add the spinach, wine, and a little salt and pepper. Mix the spinach so the bacon is evenly dispersed throughout.
Turn over the scallops and turn off the heat. I like my scallops cooked medium. If you like them cooked more, then leave them on for a couple minutes.
Plate the spinach with the scallops over top.
