Scallops and Bacon over Gnocchi

I spied a cheap package of gnocchi at the Moscow Food Co-Op, and since I never find gnocchi around here save for the ultra-expensive frozen kind, and since I simply never have time to make it by hand anymore, I snatched it up and immediately eyed the Beeler's Natural Bacon I placed in the cart a few minutes before. It was settled: I must combine these two loves of my life with my true soulmate, scallops. Of course, bacon and scallops is a pretty usual combination, but I loved the gnocchi in this dish. I added spinach to make up for the naughty bacon and to give it a little splash of color.

Scallops and Bacon over Gnocchi

Four sea scallops, rinsed and patted dry
2 slices natural uncured bacon
2 cloves garlic, minced
8 oz. gnocchi, cooked according to directions
2 cups baby spinach

1. Heat a skillet and cook bacon until done. Drain all but 2-3 tbsp. bacon grease and increase heat to medium high. Salt and pepper scallops, then add scallops to the pan and cook 2-3 minutes on one side, or until the bottom is browned. Turn over and cook another 1-2 minutes, making sure not to overcook (rubbery scallops are the worst). Remove scallops to a plate and keep warm. Chop bacon into pieces.

2. Decrease heat to medium-low and add spinach and garlic. Toss for 1-2 minutes and add cooked gnocchi to pan, along with bacon. Serve plated with 2 sea scallops on each plate.