Scallops with Spinach, Bacon, and Corn

Dan here today.  A week or two ago, Beth and I were channel surfing and came across Rocco’s Dinner Party, a competition cooking show hosted by Rocco DiSpirito.  I came away from that show with two thoughts.  First, Rocco DiSpirito is kind of a jerk.  Second, scallops with bacon and corn, which was prepared by one of the chefs and which Rocco pooh-poohed as something everybody does, sounded like a tasty idea.  Thus, when we came home from Sam’s Club with a bag o’ giant scallops, I decided to make some.  This recipe had the added benefit of allowing me to use up some bacon in the fridge, some spinach from the CSA, and some of the giant reserves of frozen corn we apparently decided to stockpile in preparation for the apocalypse.  On top of that, when the spinach was done, it tasted like bacon.  I think I would eat a lot more vegetables if they all tasted like bacon.  Anyway, here’s what I did:

Bacon, scallops, frozen corn, spinach, garlic, salt, and olive oil

1.  Put the corn in a microwave safe dish with a little water.  Cover and cook for about five minutes.

2.  Heat the olive oil in a large pan over medium heat.  Add the bacon and fry until crispy.  Remove the bacon from the pan and set aside.  Leave the bacon grease in the pan.

3.  Add the garlic to the pan, and after a few seconds, add the scallops.  Cook for one to two minutes per side, until nicely browned.  Set aside.

4.  Add the spinach to the pan.  After it has begun to wilt, crumble in the bacon and add the corn.  Continue to cook until the spinach has fully wilted.

5.  Enjoy your scallops and spinach.  With any luck, both will taste a little bit like bacon.