Put a 12" pan on the stove on medium heat.
Use a nonstick spray like Pam to coat the pan.
Add bacon to the pan.
Flip bacon often to ensure even cooking and proper doneness.
Line a plate with paper towels.
Add bacon to paper towel-lined plate.
See the bacon grease (A.K.A. Heaven's gift to humanity)? Yeah, just leave that in there and lower the heat to low. (This will prevent pattering when the scallops hit the pan.)
Add the scallops to the pan.
Turn the heat to medium-high.
Season the scallops with pepper and salt.
When the scallops are heated through and turn more opaque, drain the liquid and return the pan with the scallops to the fire.
Add the garlic to scallops and swirl the pan to mix.
This will add a nice toasty crust to the scallops.
Add the bunches of field greens to bowls.
Add lime juice to the field greens for flavoring.
Cut the bacon into slices and add to the bowls.
Complete cooking the scallops and ad to the salad.
Top the salad with balsamic vinegar and enjoy immediately.
