Pan Seared Scallops With Spinach

From country home magazine - what a lovely seafood dish!!

In a large skillet cook bacon until crisp.

Remove from pan and drain well on paper towels.

Remove all but 1 tablespoon drippings from skillet.

Rinse scallops and pat dry.

Combine flour and cajun seasoning.

Add scallops and toss to coat.

Cook scallops in hot drippings in skillet about 6 minutes or until browned , turning once.

Remove scallops from skillet.

Deglaze skillet with white wine.

Add spinach to liquid in skillet.

Cover and cook over medium-high heat for 2 minutes or until spinach is wilted.

Add vinegar and toss to coat evenly.

Return scallops to skillet and heat through.

Crumble bacon and sprinkle over scallops.

lean bacon, sea scallops, flour, cajun seasoning, fresh spinach, dry white wine, balsamic vinegar