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1. Cook bacon in large cast-iron skillet over medium high heat until crisp. Remove bacon from pan, reserving 1 T. drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with1/4 t.salt and 1/8 t. pepper. Add scallops to drippings in pan; cook 2 and 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to medium high. Add onion and garlic to pan; saute 3 minutes, stirring frequently. Add half of spinach; cook 1 minutes stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaining salt and pepper. Divide spinach onto plate and top with scallops and crumbled bacon.
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