Scallops Florentine

• 2 None shallots, peeled and chopped
• 2 cloves garlic, peeled and finely chopped
• 700 g baby leaf spinach
• 1 None lemon, half juiced and zested
• 1 tsp butter
• 1 pinch grated nutmeg
• 100 g creme fraiche
• 12 None roeless scallops (with the coral-coloured part removed)
• 2 tbsp olive oil

1. Heat the butter in a large skillet on medium heat. Saute the shallots, garlic and lemon peel for 2 mins. Add the nutmeg and season. Add the spinach. Reduce heat to low. Cover and cook until wilted. Add the creme fraiche and simmer for 5 mins. Check the seasoning.
2. Heat the oil in a large skillet on medium-high heat. Cook the scallops, turning, for about 5-6 mins until browned. Season and drizzle with lemon juice.
3. Serve the scallops on a bed of spinach. Drizzle with the cooking juices.

shallots, garlic, baby leaf spinach, lemon, butter, nutmeg, crueme fraueeche, roeless, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/29930 (may not work)