2 strips bacon, chopped into small pieces
1/2 red onion, minced
1 clove garlic, minced
1 1/2 cans white beans (14 oz each), rinsed and drained
4 cups baby spinach
1 lb. large sea scallops
salt and pepper, to taste
1 Tbsp butter
juice of 1 lemon
1. Heat a medium sized saucepan on low and cook the bacon until it begins to crisp up. Once cooked pour out some of the bacon fat/grease and then add the onion and garlic. Saute until the onion is soft and translucent.
2. Add the beans and the spinach to the pan. Cook until the spinach wilts a bit and until the beans are heated through. Keep the pan warm.
3. Heat a large skillet on medium-high. Rinse the scallops, blot them dry, and season them with salt and pepper. Add the Tbsp of butter to the pan and let it melt. Once melted, add the scallops. Sear them for approximately 2 – 3 minutes on each side until they are carmelized.
4. Before adding the scallops to the spinach and beans, add the lemon juice to the beans. Add a little more salt and pepper. Add the scallops and mix together.