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.