- 2 strips thick-sliced bacon, preferably applewood-smoked, diced
- ¾ pound sea scallops (dry pack, not treated with preservatives), trimmed of tough opaque muscle
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 4 cups cleaned fresh spinach
- 1 garlic clove, minced
- 1 cup cherry tomatoes, halved, or 1 cup whole currant or grape tomatoes
- 1 tablespoon minced shallots
- 2 tablespoons vinegar, such as apple cider, sherry wine, or red wine
- 1 tablespoon butter
- Preheat the oven to 200°F and place a large serving platter in the oven to warm.
- Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until brown and crisp. Using tongs or a slotted spoon, remove the bacon from the skillet and drain on paper towels.
- Pour the rendered fat into a small dish and set aside.
- Rinse the scallops and pat dry with paper towels. Season them lightly with salt and pepper on one side.
- Return the skillet to the stove, over high heat. When it is smoking, pour in the olive oil, then sear the scallops, seasoned side down, for 2-3 minutes, until crusty and light brown. Using a spatula, turn and sear them on the other side for a minute, then remove the scallops from the pan and cover them with foil to keep warm.
- Return the skillet to the stove, heat for 1 minute, then add the spinach and garlic and a pinch of salt; stir with tongs or a spatula. When the spinach is wilted, remove it from the pan and pour off the excess liquid.
- Add the tomatoes and shallots to the pan and cook for 2 minutes.
- Add the vinegar and bring to a boil. Whisk in the butter and 1 tablespoon of the bacon fat and taste seasoning.
- To serve, place the spinach in the middle of the warmed platter. Using tongs, arrange the scallops and tomatoes around the spinach and drizzle with the warm sauce. Garnish with the bacon.