Ingredients: 6 bacon slices, coarsely chopped 1 pound bay scallops 1 (6-ounce) package baby spinach 1 medium tomato sliced For dressing: 1 small shallot, thinly sliced 2 large garlic cloves, thinly sliced 1 small red bell pepper, sliced 1/2 teaspoon chopped fresh dill 1/2 teaspoon chopped fresh thyme or oregano 1/2 teaspoon ground cumin 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation Cook bacon in a large skillet until crisp; remove and drain on paper towels, reserving drippings in skillet.  Drain oil from skillet, reserving 1 teaspoon. Heat 1 teaspoon reserved oil over medium-high heat. Cook scallops in batches 3 to 4 minutes. Remove scallops from skillet; set aside. Add shallot, garlic, red bell pepper and next 7 ingredients. Stir, loosening brown bits from bottom of skillet. Cook about 5 minutes or until vegetables are tender. Add bacon and scallops; cook until heated through. Place spinach in a large salad bowl, and toss with scallops and warm dressing. Top with fresh sliced tomatoes. Serve immediately.