In a skillet coated with 1 teaspoon olive oil, cook 6 scallops over medium-high heat until done (about 3 minutes on each side); sprinkle with salt and pepper to taste. Toss 2 1/2 cups spinach, 1/2 cup halved cherry tomatoes, 2 slices crumbled cooked turkey bacon, and 2 tablespoons balsamic vinaigrette; top salad with scallops.
