1 pound fresh sea scallops

2 tablespoons all-purpose flour

1 to 2 teaspoons blackened steak seasoning or Cajun seasoning

1 tablespoon cooking oil

1 10-ounce package prewashed spinach

1 tablespoon water

2 tablespoons balsamic vinegar

1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.  Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.