Seared Scallops with Wilted Spinach and Bacon

The original recipe uses watercress instead of spinach, but I've never seen it in the store here. We also used halibut instead of scallops, which was fantastic.
 

Yield: Serves 4
Ingredients:
2 teaspoons canola oil
1 1/2 pounds large sea scallops (about 16) (or halibut fillets)
3/8 teaspoon kosher salt, divided
1/4 teaspoon sugar (skip)
1/8 teaspoon freshly ground black pepper
2 slices center-cut bacon
1/2 cup sliced shallots
2 large garlic cloves, thinly sliced
3 tablespoons fat-free, lower-sodium chicken broth
8 ounces fresh spinach, washed

Preparation:
1. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of scallops evenly with 1/4 teaspoon salt, sugar, and pepper. Add scallops to pan; cook 3 minutes or until done, turning after 2 minutes. Remove from pan; keep warm.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Discard all but 2 teaspoons drippings. Add shallots and garlic to drippings in pan; sauté 2 minutes. Add broth to pan; bring to a boil. Add remaining 1/8 teaspoon salt and watercress to pan; cook 30 seconds or until greens begin to wilt. Place 4 scallops and about 1 cup watercress on each of 4 plates. Sprinkle servings evenly with bacon.

Nutritional Information:
Calories: 261
Fat: 7.5g
Saturated fat: 1.7g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.6g
Protein: 33.5g
Carbohydrate: 15.6g
Fiber: 0.3g
Cholesterol: 63mg
Iron: 1.4mg
Sodium: 594mg
Calcium: 112mg