Pan Seared Scallops with Bacon and Spinach

Light, easy and delicious!

3 center-cut bacon slices (feel free to use turkey bacon to be healthier!!!  you know I DID!)  ;)
1 1/2 Lbs jumbo sea scallops
1/4 tsp plus 1/8 tsp kosher salt, divided
1/4 tsp freshly ground pepper, divided
1 Cup chopped onion
6 Garlic cloves, thinly sliced
12 oz fresh baby spinach
4 lemon wedges (optional)

1.  Cook bacon in a large cast-iron skillet over medium-high heat until crisp.  Remove bacon from pan, reserving 1 tbsp drippings in pan; coarsely chop and set bacon aside.  Increase heat to high.
2.  Pat scallops dry with paper towels.  Sprinkle scallops evenly with salt and pepper.  Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.  Transfer to a plate; keep warm.  Reduce heat to med-high.  Add onion and garlic to pan; saute 3 mins stirring frequently.  Add half of spinach, cook 1 minute stirring frequently.  Add remaining half of spinach, cook 2 mins or until wilted.  Remove from heat; stir in remaining salt and pepper.  Divide spinach mixture among 4 plates; top each with crumbled bacon and scallops.  Serve with lemon wedge to drizzle over scallops.