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1
Preheat the oven to 375 F.
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2
Wrap a half slice of bacon around the circumference of each scallop, like a belt.
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3
Pierce the scallop through the side with a skewer to keep the bacon in place.
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4
Dust each bacon-wrapped scallop with flour and season with salt and pepper.
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5
Melt the butter in a 10- or 12-inch ovenproof saute pan over medium-high heat.
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6
When the butter begins to foam, add the scallops to the pan and brown them, about 2 minutes.
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7
Turn the scallops over and add the shallots and capers to the pan.
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8
Transfer the pan to the oven and bake for 10 minutes.
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9
Meanwhile, heat the oil in a saute pan over medium-high heat.
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10
Add the spinach and lemon juice and saute until the spinach is just wilted, about 2 minutes.
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11
Season the spinach with salt and pepper.
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12
Transfer the spinach to a platter and cover loosely with foil to keep it warm.
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13
Remove the pan from the oven and arrange the scallops over the spinach.
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14
Spoon the shallots and capers over the scallops and serve.
