Place a small saucepan over medium-low heat and add the butter. Cook until the butter turns brown and develops a nutty aroma, 5 - 8 minutes.

Combine the butter and the remaining ingredients in a blender and emulsify. Transfer to a small bowl and reserve.

Assembly:
Place a medium sauté pan over high heat and add about 1 tablespoon of oil. Season six of the scallops with salt and pepper. When the pan begins to smoke, add the scallops to the pan. Cook for 1-2 minutes, or until the bottoms are nicely browned, then turn the scallops over and sear the other side. Cook for one minute more, or until the scallops feel firm to the touch, then remove from the heat and keep warm. Repeat the process with the remaining scallops.

In the same pan, wilt the spinach over high heat and season with salt and pepper. Divide the spinach between six warm dinner plates, placing a mound in the center of each one. Place two scallops on top of each mound and spoon the vinaigrette over the top and around the plate. Sprinkle with the bacon and serve.