Pan Seared Sea Scallops with White Wine Bacon Cream Sauce

slices cottage bacon

large sea scallops (patted dry)

avocado oil (or canola/vegetable oil - only use if the bacon doesn't produce much grease)

large handful baby spinach

garlic

dry white wine

butter (unsalted)

cream

pasta (cooked and drained)

Parmigiano-Reggiano for garnish