Scallops Florentine - cooking recipe

Ingredients

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

Preparation

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.
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.
Serve the scallops on a bed of spinach. Drizzle with the cooking juices.