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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.
Pat scallops dry with paper towels. Sprinkle scallops evenly with
1/4 teaspoon salt and 1/8 teaspoon 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 medium-high. Add
onion and garlic to pan; sauté 3 minutes, stirring frequently. 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. Divide spinach mixture
among 4 plates; top each serving evenly with crumbled bacon and
3 scallops. Serve immediately with lemon wedges, if desired.
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