Ditalini’s Sautéed Scallops & Spinach Over Bucatini

• 1 doz sea scallops
• 10 oz cut leaf spinach
• bucatini or other long pasta
• 4 cloves garlic, sliced
• 4 strips cooked bacon, coarsely crumbled
• olive oil
• lemons for garnish

Directions

Boil bucatini in salted water until al dente, drain. While pasta is cooking, sauté garlic and scallops in olive oil. Remove scallops from pan w/slotted spoon, add spinach, garlic, and bacon to hot olive oil & sauté until spinach is reduced and tender. Place pasta in shallow bowls, top w/spinach, top w/scallops.