PAN-SEARED SCALLOPS WITH SPINACH.

Steps:

• 1. In a large skillet (preferably cast-iron), cook bacon over medium-low heat until just crisp. 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. 2. Meanwhile, rinse scallops; pat dry. In a clean plastic bag combine flour and Cajun seasoning. 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. 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.