Bacon and Honey Scallops from Vegetarian loves Omnivore book by Lady Veggie Head

Bacon and Honey Scallops
serves 4

1 bag fresh or frozen bay scallops 1 lb
4 slices bacon
3 tablespoons honey

Thaw scallops overnight in fridge rinse and drain and dry on paper plates with paper towels. set aside. Chop bacon in small pieces and fry until crispy add honey and mix then add scallops and cook 5 minutes or until white. You may get excess water from cooking scallops and you can drain this as you cook but leave some juice in the pan. Season with sea salt and fresh ground pepper. You can add more honey if you want them a little sweeter. Rinse and dry a bag of fresh flat leaf spinach place on 4 plates and top with scallops and bacon drizzle with the juice in pan. My husband loves these and if you are vegetarian you can leave off the topping and top spinach with white wine vinegar and olive oil with sea salt and pepper.