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.
In a large fry pan, sear the scallops in olive oil until golden brown on both sides. Remove to a plate. Add butter to the fry pan and add 1 lb. baby spinach, garlic, lemon sections, lemon juice, capers and wine. Stir. Let spinach wilt. Season with salt and pepper, red pepper flakes. Plate with scallops on top.