Pan-Seared Scallops with Bacon and Spinach

Saute the bacon in a large cast-iron skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 tablespoon of the filling in the pan; coarsely chop the bacon and set aside. Increase the heat to maximum.Dry the scallops with paper towels. Sprinkle the scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add the scallops to the filling in the pan; cook for 2 1/2 minutes on each side or until tender. Transfer to a plate; keep warm. Reduce heat to medium-high. Add the onion and garlic to the pan; simmer for 3 minutes, stirring frequently. Add half of the spinach; cook for 1 minute, stirring frequently. Add the remaining half of the spinach; cook for 2 minutes or just until wilted, stirring frequently. Remove from heat; add remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Spread the spinach mixture over 4 plates; sprinkle each portion evenly with sliced bacon and 3 scallops. Serve immediately with lemon wedges, if desired.