1 lb fresh or frozen scallops (thawed)
2 Tbs. all-purpose flour
1 to 2 tsp blackened steak seasoning or Cajun seasoning
1 Tbs. canola oil
1 10-oz. package prewashed fresh spinach
1 Tbs. water
2 Tbs. balsamic vinegar
1/4 cup crisp cooked bacon pieces (you can substitute bacon bits/pieces sold as salad toppers)

Rinse scallops; pat dry with paper towels. In a plastic bag, combine flour and seasoning. Add scallops to bag; toss to coat. In a large skillet heat oil. Cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning to brown evenly. Remove scallops from pan.

Add spinach to pan; sprinkle with the water. Cover and cook over medium-high heat about 2 minutes or just until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to pan; heat through. Sprinkle with bacon and serve.

3pts - Serves 4