Serves: 6
Total Calories: 322

2 pounds dry packed sea scallops (about 30 to 32)
2 tablespoons olive oil
1 lemon juiced
1 teaspoon chopped shallot
1/2 teaspoon fresh finely chopped thyme
salt and pepper to taste
SPINACH
2 tablespoons olive oil
6 cloves garlic finely chopped
2 (10-ounce) bags fresh spinach
salt and pepper to taste

In a nonreactive bowl, combine the scallops, oil, lemon juice, shallots, thyme, salt, and pepper. Set aside at room temperature.

In a Dutch oven, heat 2 tablespoons oil over medium heat. Sauté garlic for 1 minute. Add spinach and sauté about 3–4 minutes, or until wilted. Season with salt and pepper. Set aside and keep warm.

Heat a large, heavy skillet on medium-high until hot. Do not add oil. Add scallops in batches (do not crowd) and sear for 2 minutes, or until browned. Turn and cook 30 seconds. Divide spinach among plates, top with 4 or 5 scallops each, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 322
Calories from Fat: 98

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