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.
We get cut leaf spinach in 10-ounce containers from Safeway. One whole container goes into this dinner, and that’s just for two. Serve w/crusty bread or garlic bread, add lemon slices as garnish.
About Crouton deMenthe Amateur cook and barbecue fanatic.