2

tsp

olive oil

3

cloves

garlic; peeled

1

tsp

lemon; grated and zested

1

kg

fresh spinach; stemmed and washed

2

tsp

cooking salt

1

tsp

freshly ground black pepper; to taste

1

kg

scallops

2

Tbs

lemon juice

¼

cup

white wine

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.

2

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.

3

Add the scallops and sauté until just cooked through, about 1 minute. remove the scallops from the pan and add the lemon juice and wine.

4

Heat 1 teaspoon of oil in a large non-stick skillet over medium heat.

5

Cook, scraping the bottom of the pan, for 15 seconds. Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste.

6

Place a mound of spinach in the centre of 4 plates and surround with scallops. Serve immediately.