1.5 pounds of scallops
1 bag of baby spinach
1 cup white wine
1/4 cup of butter
1 teaspoon red pepper flakes
1 teaspoon crushed garlic
2 tablespoons canola oil
2 tablespoons lemon juice
salt and pepper
green onion (for garnish)
Rinse scallops. Season with salt and pepper. Set aside.
Saute spinach with salt and pepper until wilted. Set aside.
In a saucepan, saute garlic in butter for 3-4 minutes. Add wine and seasonings and continue to simmer until reduced by half.
Add oil to a non-Teflon pan and heat.
When temperature reaches 350 degrees, place scallops in pan and sear for about 3 minutes per side.
Divide the spinach between two bowls. Divide scallops and place on top of the spinach. Top with sauce.
Top with green onion for garnish.