Seared Scallops with Crispy Bacon and Baby Spinach

• 1 kg good quality large scallop meat
• 250 g thinly sliced pancetta or smoked streaky bacon, rind removed

If the fishmonger has not already done so, remove from the scallops the little white muscle attached to the nut of meat with your fingers or with a sharp knife, and briefly wash and dry them on kitchen paper. Grill the bacon until it is crisp. Meanwhile lightly rub a frying pan with olive oil and heat it until it begins to smoke. Season the scallops and fry them for a minute or so until they ar