- ½ pound thinly sliced, fruitwood smoked bacon, halved crosswise (1 half slice per scallop)
- 1 pound large sea scallops (about 10 scallops)
- All purpose flour, for dusting
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 2 tablespoons small capers
- ¼ cup olive oil
- 1 pound spinach leaves, well washed in several changes of cold water, drained of excess liquid
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 375° F.
- Wrap a half slice of bacon around the circumference of each scallop, like a belt. Pierce the scallop through the side with a skewer to keep the bacon in place.
- Dust each bacon-wrapped scallop with flour and season with salt and pepper.
- Melt the butter in a 10- or 12-inch ovenproof saute pan over medium-high heat. When the butter begins to foam, add the scallops to the pan and brown them, about 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 10 minutes.
- Meanwhile, heat the oil in a saute pan over medium-high heat. Add the spinach and lemon juice and saute until the spinach is just wilted, about 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm.
- Remove the pan from the oven and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve.