Scallops and Spinach Recipe

Dice the green onions.
Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away. Don't worry too much if you can't find it on all the muscles. It often gets dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.
Pat the scallops very dry with paper towels.
Heat a large cast-iron skillet over medium heat.
Add the oil to pan and swirl to coat.
Sprinkle both sides of the scallops evenly with 1/8 teaspoon salt, sugar, and black pepper.
Add scallops to pan and cook 2 minutes. Turn scallops over and cook for 1 minute. Remove from the pan and keep warm.
Cut the bacon into 1 inch pieces and fry in a large non-stick skillet over medium heat until crisp.
Remove the bacon crumbles from pan and drain on paper towel.
Leave the bacon drippings in the pan and add green onions, cook 2 minutes.
Add minced garlic and broth to pan and bring to a boil.
Sprinkle in the remaining 1/8 teaspoon salt and add the spinach to pan. Cook 30 – 45 seconds or until greens begin to wilt, stirring constantly.
Divide the scallops and spinach evenly onto 2 plates.
Sprinkle each evenly with bacon and serve.