Seared Sea Scallops with White Beans and Bacon

Sea Scallops could possibly be my all time favorite shell fish. I didn't discover them until my late 20s, and after growing up in a coastal town along the Pacific, I can't believe that I survived that long without them.

Here is an excellent well rounded meal, that can be complimented with Chardonnay or Sparkling Water. Adapted from Women's Health Magazine and guess what? It is gluten free and dairy free if olive oil is used instead of butter.

4 strips bacon**, chopped into small pieces
1/2 red onion, minced
1 clove garlic, minced
1 1/2 cans great northern 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 (dairy free option with olive oil)
juice of 1 lemon

Heat a medium saucepan on low, and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.

Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.

Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Serves four.

** Please only use uncured, nitrate free bacon. Our favorite, Applegate Farms Natural Sunday bacon is the most flavorful, authentic country bacon we've found. You can purchase it at Whole Foods near the meat counter.