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1
Pour yourself a glass of your favorite cold beverage and have a sip.
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2
Wash and pat dry all the vegetables.
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3
A salad spinner works well for the spinach if you have one.
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4
Remove any large stems from spinach.
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5
Cut the carrots how you like them or not at all.
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6
Arrange all the vegetables nicely in a large bowl or into individual serving bowls.
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7
Cover, set aside in fridge or otherwise keep cool.
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8
Preheat the grill.
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9
Don't forget a sip of your optional ingredient before your hands get messy.
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10
Cut each scallop in half with the grain.
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11
Wrap each half with 1/2 slice bacon, and skewer it.
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12
Place the eggs in a 2 quart saucepan, fill the pan ~2/3 way with cold water.
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13
Bring the water to boil, reduce heat to low and cook eggs for 12 minutes.
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14
Remove from the heat, drain and douse with cold water to stop the cooking.
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15
While the eggs are cooking, grill the scallops in bacon over medium heat until the bacon gets nicely cooked.
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16
By that time the scallops should be done.
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17
Done scallops are tender but not mushy.
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18
If they feel like a pencil eraser, that's probably overdone.
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19
That said, the bacon wrap seems to keep the scallops from drying out - to a point.
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20
Get the salad(s) out.
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21
Add the feta and crutons so it looks pretty (if you're still feeling 'pretty' at this point).
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22
Take and peel the eggs, slice them and splay the warm slices over the top of the salad(s).
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23
Remove Scallops from skewers over to top of the salad(s).
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24
Top with your favorite dressing.
