Ingredients

5 center-cut bacon slices
1 1/2 pounds jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh baby spinach
balsamic glaze
4 lemon wedges (optional)

Preparation

1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.

2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. 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 medium-high.

4. Add onion and garlic to pan; sauté 3 minutes, stirring frequently.

5. Add half of spinach; cook 1 minute, stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

6. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
Drizzle balsamic glaze over arranged scallops Serve immediately with lemon wedges, if desired.

INGREDIENTS

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons rice wine vinegar
1/2 sweet onion sliced
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)

PREPARATION

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, rice wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Over high heat, carmelize sweet onions
Lay beets around small plate, onions in the center and arugula and gorgonzola on top. Spoon dressing over arugula and serve.