1. Lay paper towel out on plate and lay scallops on the paper towel to dry. You don't want a lot of moisture with scallops as it will hinder the searing process.
2. Cook linguine according to package. Save 1 1/2 cups of pasta water for sauce.
3. Heat large skillet, over med-high.
4. Cook bacon until crispy, remove from pan and set aside. Do not drain bacon grease from pan as we will use it to sear the scallops.
5. Working in batches, in hot pan sear scallops in saved bacon grease. Here you can season the scallops with salt and pepper as they cook. Cook 2-3 minutes on each side. Golden and lightly opaque. Remove from skillet to plate and set aside.
6. Add butter to skillet, add shallots and sautè for 3-4 minutes. Add garlic and continue to sauté for an additional 30 seconds, you want the garlic nice and fragrant. Pour in white wine, (if you do not wish to use white wine, you can use a chicken or veggie stock in this step) allow wine to reduce. Usually around 5 minutes, I find is perfect. Add sun-dried tomatoes and continue to cook around 2-3 minutes. Stir in reserved bacon here or save to add to top at the end.
7. Add spinach and allow to wilt down, add parsley, oregano, and basil.
8. Stir in heavy cream, and about 1 cup of reserved pasta water. Taste and season with salt and pepper if needed. If you need to add the other 1/2 of pasta water due so now. Stir in parmigiano regiano until melted nicely into the sauce.
9. Add scallops back to pan, and any juices that are left on the plate. Stir gently into the sauce.
To serve, place your noodles into a bowl, add that creamy delicious sauce and 3-4 scallops per bowl. Top with a little parsley, and more cheese. If you saved your bacon for serving add that too.