In a medium skillet over medium heat, cook bacon until nearly done. Drain on paper towels.
Sprinkle scallops with salt and pepper. Carefully add to hot skillet one at a time. Cook in bacon grease until scallops are seared on both sides. If skillet is low on bacon grease, add 1 tbsp butter to pan while cooking scallops. Transfer scallops to a clean plate.
Add minced garlic and spinach to pan. Toss until spinach is wilted. Pour in Vermouth. Top off with scallops. Toss for several minutes, allowing the flavors to mingle and scallops to cook through.
Arrange spinach and bacon mixture, topped off with scallops. Sprinkle with freshly grated swiss cheese.
Adapted from: Mastering the Art of French Cooking by Julia Child
Pan Seared Scallops with Spinach and Bacon - https://www.bakedbyrachel.com/scallops-with-spinach-and-bacon/