In a large skillet, cook the bacon over medium-high heat. Once the bacon is crisp, remove from the skillet and set aside to drain.
In the same skillet that the bacon drippings are in cook the onion until soft. Season scallops with salt and pepper and cook for 1-2 minutes per side, or until a nice crust forms on both sides.
Toss the spinach into the skillet, and once wilted add in the cooked pasta with a little of the pasta water. Stir to combine and season with salt and pepper to taste. Serve hot.
Notes
SERVING SUGGESTION: Baked butternut squash and whole grain rolls with butter.VEGETARIAN: Use tempeh instead of scallops and veggie bacon strips instead of bacon.GLUTEN FREE: Make sure linguine is gluten free.NUTRITION: 403 Calories; 5g Fat; 26g Protein; 62g Carbohydrate; 4g Dietary Fiber; 30mg Cholesterol; 273mg Sodium. Exchanges: 4 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.