Pan-Seared Scallops w/ Spinach
1 lb fresh sea scallops
2 tbs all-purpose flour
2 tsp blackened steak seasoning or cajun seasoning
1 tbs vegetable oil
1 (10 oz) package fresh spinach
1 tbs water
2 tbs balsalmic vinegar
1/4 cup cooked bacon pieces
Rinse scallops well and pat dry. In a plastic bag combine flour and seasoning. Add scallops to bag and toss to coat. In a large skillet cook scallops in oil over medium heats for about 6 minutes till browned and opaque, turning once. Remove scallops from skillet.
Add spinach to skillet spinkle w/ water. Cook covered over medium heat about 2 minutes or until spinach is wilted. Add vinegar, toss to coat evenly. Return scallops to skillet and sprinkle bacon on top.