Scallops Florentine

• 1 tablespoon butter
• 2 shallots peeled and chopped
• 2 cloves garlic finely chopped
• 1 lemon peel
• 1/2 lemon juiced
• 1 pinch grated nutmeg
• 1 1/2 pounds baby spinach
• 1/2 cup creme fraiche
• 2 tablespoons olive oil
• 12 scallops large

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.

butter, shallots, garlic, lemon peel, lemon juiced, nutmeg, baby spinach, crueme fraueeche, olive oil

Taken from www.yummly.com/recipe/Scallops-Florentine-1399774 (may not work)