Recipe - Bay Scallops With Spinach And Garlic

2 teaspoon Olive oil
3 lg Cloves garlic; peeled and
1 teaspoon Grated lemon zest
2 pound Fresh spinach; stemmed and
(?washed?) but not dried
2 teaspoon Kosher salt
Freshly ground pepper to;
taste
1 pound Bay scallops
2 tablespoon Fresh lemon juice
One fourth cup White wine

Glen's note: The spinach originally said "2 pounds Fresh spinach, stemmed
and but not dried" Guess the missing word probably is "washed".

1. Heat 1 teaspoon on oil in a large pot over medium heat. Add the garlic
and lemon zest and cook, stirring constantly, for 20 seconds. Add the
spinach and toss from time to time until wilted. Drain off the liquid and
season with 1 teaspoon of salt and pepper. Keep Warm.

2. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add
the scallops and saute until just cooked through, about 1 minute. remove
the scallops from the pan and add the lemon juice and wine. Cook, scraping
the bottom of the pan, for 15 seconds. 3.Remove from heat, toss in the
scallops and season with the remaining salt and pepper to taste. Place a
mound of spinach in the center of 4 plates and surround with scallops.
Serve immediately. Serves 4.
Posted to MCRecipe Digest V1 #929 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997