Cut bacon into 1/2" pieces and sauté in 1-2 Tablespoons (depending upon the amount of fat in the bacon) of olive oil or vegetable oil until bacon is fully cooked and nearly crisp.  Do not drain the oil.

Add sliced mushrooms and continue to sauté for 30-45 seconds.  Add additional cooking oil if mushrooms absorb all the fat in the pan.

Pat scallops dry with paper towel and sear directly in pan with bacon and vegetable oil.  Pan should have some oil, but not a large pool.  Turn scallops over to sear other side and add shrimp and minced garlic.

While scallops and shrimp cook, add 2 large handfuls of fresh spinach.  The pan will appear to overflow with spinach, but it cooks down dramatically.  Add water or chicken stock to steam spinach.  Stir or toss mixture to blend ingredients together as spinach wilts and shrinks. 

Add tomatoes and cooked penne pasta and toss together to blend.  Continue to sauté and toss pasta until penne is serving temperature.

When stock or water nearly fully evaporates, add extra virgin olive oil to pan, and toss again.  Season to taste with seasoning blend. 

Plate the pasta and generously top with Parmesan cheese.