Scallops Grenobloise

Serves 2.

1 lb. sweet sea scallops, trimmed and patted dry.
1 lb. trimmed cleaned baby spinach.

For sauce:
1 Lemon, peeled and sectioned. No pulp, rind or membranes.
Reserved juice from the lemon.
4 cloves peeled, smashed 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. Add 1 lb. trimmed baby spinach.
Add lemon sections, lemon juice, garlic, wine, and capers.
Stir. Cover. Let spinach wilt.

Plate spinach with sauce and then scallops on top.

Season with salt, pepper and red pepper flakes.


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