Bay Scallops With Spinach and Garlic

• 2 teaspoons olive oil
• 3 large cloves garlic, peeled and minced
• 1 teaspoon grated lemon zest
• 2 pounds fresh spinach, stemmed and washed but not dried
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 pound bay scallops
• 2 tablespoons fresh lemon juice
• 1/4 cup white wine

1. Heat 1 teaspoon of oil in a large pot over medium heat.
2. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds.
3. Add the spinach and toss from time to time until wilted.
4. Drain off the liquid and season with 1 teaspoon of salt and pepper.
5. Keep warm.
6. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat.
7. Add the scallops and saute until just cooked through, about 1 minute.
8. Remove the scallops from the pan and add the lemon juice and wine.
9. Cook, scraping the bottom of the pan, for 15 seconds.
10. Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste.
11. Place a mound of spinach in the center of 4 plates and surround with scallops.
12. Serve immediately.

olive oil, garlic, lemon zest, fresh spinach, kosher salt, freshly ground pepper, bay scallops, lemon juice, white wine

Taken from cooking.nytimes.com/recipes/5092 (may not work)