Scallops Pan Seared in Creamy Champagne Sauce

Bahan-bahan (2 porsi)

• 6 slices thick-cut bacon (chopped)
• 8 ounces scallops (fresh or thawed if they were frozen)
• salt and pepper
• 3 large shallots (sliced (about 1 and 1/2 cups))
• salt and pepper
• 2 teaspoons flour
• 1 tablespoon champagne vinegar (optional)
• 1 cup white wine (or champagne, I used Sherry cooking wine)
• 1 & 3/4 cups chicken broth**
• 1/2 cup cream
• 2 teaspoons dijon mustard
• 2 teaspoons fresh thyme (or 3/4 teaspoon dried)
• salted boiling water (large pot for pasta)
• 8 ounces linguine pasta
• 3 -4 cups fresh spinach
• 1/4 cup parmesan cheese (shredded (to garnish))