Spinach and Scallop Salad

There is a great restaurant in San Diego called the Fish House. It is in the downtown area located right on the bay. Every seat in the house offers a gorgeous view. This is a salad that I had there and loved so much that I went home and experimented with it until I got it right.

For two:

1 bag spinach, stems removed
1 red onion, halved and sliced thin
2 cloves garlic, minced
4 slices thick cut bacon
2 oz. blue cheese, crumbled
3 tbsp Balsamic vinegar
12 sea scallops
freshly ground black pepper
3 tbsp olive oil

Cook bacon in a saute pan until crisp. Remove and add olive oil to the bacon drippings. Over medium heat, cook onions until they are soft. Push your onions to one side of the pan. Turn the heat to medium high and add scallops. Add the black pepper at this point. Brown the scallops on one side, quickly, turn and add garlic. Brown the other side of the scallops and remove from the pan. Add the vinegar to the pan and once heated, toss the onion, garlic and vinegar mixture with the spinach along with the blue cheese. Divide amongst two plates, crumble the bacon over the top and place 6 scallops on top of each salad.