Author: Bob and Robin Young

Source: Adapted From Todd Johnson , http://www.komonews.com/features/cookingwithtodd/4618371.html

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Cook bacon in a large pan over medium heat until crisp. Remove bacon from the pan and drain off most of the fat. Crumble when cooled.

2

Turn heat up to high. Season scallops with salt and pepper. Add to pan. Cook until lightly brown on both sides (about 3 minutes per side.) Remove scallops from pan.

3

Add onions, garlic and red chili flakes to pan. Deglaze with white wine, then add clam juice. Add heavy cream and reduce by half.

4

Return scallops to pan. Add cooked bacon. Cut spinach leaves into thin strips. Add to pan and cook until they are lightly wilted.