- 12 thin slices bacon
- 12 large scallops (about 3/4 lb. total)
- 1 15 1/2 ounce can cannellini beans, rinsed
- 10 ounces fresh spinach
- 1 tablespoon fresh lemon juice
In large ovenproof skillet, cook bacon over medium-low until cooked but still pliable, 6 minutes. Transfer 1 tbsp. drippings to bowl, leaving remaining fat in skillet. Season scallops. Wrap with bacon; secure with toothpicks. Heat fat in skillet over medium- high. Add scallops; cook 1 1/2 minutes. Turn scallops; transfer skillet to oven. Broil until bacon is crisp, 5 minutes. Discard toothpicks. In another skillet, cook beans in reserved 1 tbsp. bacon fat over medium, 2 minutes. Add spinach and 2 tbsp. water; season. Cook, tossing, 2 to 3 minutes. Add lemon juice. Serve with scallops.