This was a variation of a different Mediterranean dish I made using black-bellied rose fish. I began by making the bacon-wrapped scallops:

Ingredients:

9 strips of bacon, cut in half lengthwise (precooked in microwave for 2.5 minutes)
18 medium-sized scallops
6 Tbsp butter
4 cloves garlic, pressed
Dash of cayenne pepper (optional)
Salt
Pepper
Toothpick

I began by preheating oven to 375 degrees. Melt the butter in the microwave and add the salt, pepper, garlic and cayenne. Reserve 1/3 of butter mixture for later. Cook the bacon in the microwave for 2.5 minutes and set aside. Dip each scallop in the butter mixture, wrap with bacon and secure with toothpick, and place each scallop in a greased muffin pan. Drizzle the remaining butter mixture over the scallops.Bake on middle rack for 15 min in the oven and your done.

Then the spinach topped flounder:

Ingredients for the fish:

2 cups seasoned flour (mix well):

2 cups flour
2 tablespoons salt
1 tablespoon pepper
1 tablespoons dry mustard
3 tablespoons paprika
2 tablespoons garlic powder

2 lbs flounder fillets
2 tablespoons olive oil
2 tablespoons butter

Pat fish dry with a paper towel and dredge in the seasoned flour. Heat oil & butter in a pan over medium heat until it reaches 325-350 degrees. Gently place two fillets at a time in the oil cooking for 2 minutes per side. Remove fish when cooked and place on platter.

Spinach Mixture Ingredients:

2 lbs fresh spinach
1 6 oz can chopped kalamata olives
1 16 oz can diced tomatoes

3 garlic cloves chopped
1 tablespoon salt
1 teaspoon pepper
3 tablespoons olive oil
3 tablespoons Parmesan

Heat oil in a pan over medium heat and add garlic. After 1 minute add the spinach and cook 3 minutes or until wilted. Add the olives and diced tomato stir together and cook for 1 more minute adding salt and pepper. Remove and drain thoroughly in a colander. Top over the fish and sprinkle with the Parmesan.