Scallops Grenobloise

1 lb. sweet fresh sea scallops, trimmed and dry. Peel and remove sections from a lemon. No pulp, rind or membranes. Reserve juice as well. Smash, peel 4 cloves garlic. 1/4 cup Sancerre or dry white wine. 1 tbs. capers. Sear the scallops in olive oil until golden brown on both sides. Remove. Add butter to fry pan and add 1 lb. baby spinach, garlic, lemon sections, lemon juice, capers, wine. Stir. Season with salt and pepper, red pepper flakes. Serve immediately with scallops.

Delectable Haddock

Filet of freshest haddock, skin on. If large, cut into two pieces. Drizzle olive oil on the bottom of an oval pan and place fish on top, skin side down. Top with panko or bread crumbs, drizzle more olive oil, add a few pats of butter. Place thin slices of lemon on top. Preheat oven to 200 degrees. Cook at 200 degrees for 45 minutes. Turn oven off until ready to serve. Before serving, remove the lemon slices and set aside. Turn oven to broil. Place fish under the broiler on highest rack until golden brown on top. Use a spatula to serve, keeping fish together and leaving skin in the pan. Garnish with lemon slices. Great with rice and peas.