Pan Seared Scallops with Bacon and Spinach

 Woww.......this was so good! Well of course it had bacon but it was really good. This recipe was from Cooking Light but I changed it by adding Ramps since that is what this week is all about or as long as I have ramps and can find them they will be on the menu. I also added orzo because I thought it would pair well with Scallops and Spinach. For the side I found Kumoto heirloom tomatoes @ Caputo's here in Chicago http://caputomarkets.com/ with fresh mozzarella and 18yr.old balsamic vinegar. So even with the bacon this recipe is super low fat, Enjoy!

• 3 center-cut bacon slices ( I used aged peppered bacon)
• 1 1/2 lbs. jumbo sea scallops (I used small scallops and shrimp)
• 1/4 tsps. plus 1/8 tsp. kosher salt, divided
• 1/4 tsp. freshly ground black pepper, divided
• 1 cup chopped onion (I used 1 cup of chopped Ramps)
• 6 garlic cloves , sliced
• 12 oz. fresh baby spinach
• 4 lemon wedges

1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings in pan;coarsely chop and set bacon aside. Increase heat to high
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 tsp. salt and 1/8 tsp. pepper. Add scallops to drippings in pan;cook 2 1/2 min. 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 min., stirring frequently. Add half of spinach; cook 1 min.. Add remaining half of spinach; cook 2 min., or just until wilted, stirring frequently. Remove from heat;stir in remaining 1/8 tsp. salt and remaining 1/8 tsp. pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops. Serve immediately

calories 323  fat 6.5g
Cooking Light May 2010 issue