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Scallops with Spinach and Lemon
Serves 2 as a main meal, or 4 as an appetizer.

1 pound bay scallops
1 package fresh spinach or 10 ounce package of frozen
2 fresh lemons, cut one into wedges, juice the other
4 - 6 tablespoons of butter
salt and pepper.

If using fresh spinach, wash, stem, and saute until wilted, set
aside. If using frozen spinach, cook and drain, then saute to
remove some of the moisture. Wash scallops to remove sand. Heat
a large sauce pan, add butter. Add spinach and saute until heated
through, season with salt and pepper. Push spinach to the outsides
of pan, forming a ring. Add scallops to the center of pan and
saute 3 - 5 minutes, moving gently, so as not to disturb spinach.
Season with salt and white pepper. When scallops are tender, pour
lemon juice over scallops. Sauti a few more minutes. To serve,
make a bed of spinach on the plate, top with scallops and pan
juices, serve with lemon wedges on the side.

If serving a large crowd, you can keep the spinach warm in a separate
pan while you saute the scallops.


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