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1
Sprinkle Scallops with salt/pepper/garlic salt and set aside.
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2
In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness.
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3
Scoop out bacon crisps onto a flat paper towel.
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4
Drain off half the bacon grease into a container or coffee mug.
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5
Set aside.
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6
To remaining bacon grease, add seasoned scallops in single layer to pan.
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7
Once you add to the pan, let brown for 4-5 minutes without disturbing them.
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8
Flip and repeat browning process for another 4-5 minute
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9
Remove from pan to reserved paper towel where you put your cooked bacon crisps.
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10
Add two tbsp of reserved bacon grease to hot pan.
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11
Add diced onion.
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12
Season with salt/pepper/garlic salt and saute until tender.
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13
Add garlic and stir often to avoid burning.
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14
Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom.
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15
Bring to a boil then reduce to low heat and simmer until slightly reduced.
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16
Add butter and stir until melted.
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17
Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
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18
Divide fresh spinach onto serving plates, or place in center of one large serving platter.
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19
Arrange scallops on bed of spinach.
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20
Pour warm dressing over salad and sprinkle with reserved bacon crisps.
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21
Serve warm and enjoy!
