1 pound of bay scallops (the little ones)
1 package of fresh spinach or 1 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 sauti until wilted,
set aside. If using frozen spinach, cook and drain, then
sauti to remove some of the moisture. Wash scallops to
remove sand. Heat a large sauce pan, add butter. Add
spinach and sauti 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 sauti 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 sauti the scallops.