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1
Preheat the oven to 200F and place a large serving platter in the oven to warm.
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2
Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until brown and crisp.
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3
Using tongs or a slotted spoon, remove the bacon from the skillet and drain on paper towels.
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4
Pour the rendered fat into a small dish and set aside.
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5
Rinse the scallops and pat dry with paper towels.
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6
Season them lightly with salt and pepper on one side.
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7
Return the skillet to the stove, over high heat.
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8
When it is smoking, pour in the olive oil, then sear the scallops, seasoned side down, for 23 minutes, until crusty and light brown.
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9
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.
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10
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.
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11
When the spinach is wilted, remove it from the pan and pour off the excess liquid.
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12
Add the tomatoes and shallots to the pan and cook for 2 minutes.
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13
Add the vinegar and bring to a boil.
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14
Whisk in the butter and 1 tablespoon of the bacon fat and taste for seasoning.
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15
To serve, place the spinach in the middle of the warmed platter.
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16
Using tongs, arrange the scallops and tomatoes around the spinach and drizzle with the warm sauce.
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17
Garnish with the bacon.
