This was our appetizer for Scotch Night. I basically took this recipe (which I’d already adapted once for rockfish instead of scallops), halved the amount of scallops, and served one scallop per person. Basically you cook a few pieces of bacon, crumble, and set aside. Sear scallops (in two batches), after dusting them with sifted flour, briefly on each side. Serve on a bed of spinach, shallots and garlic, with a lemon on the side for squeezing on top. The picture was taken when mine were half eaten, but hey.