Scallop Piccata

1: Pat dry scallops and remove the side muscle.

2: Season scallops with salt and pepper and pan sear over medium high heat in olive oil and butter for about 2 mins per side.

3: Remove scallops and deglaze the pan with wine.

4: Once half of the wine has evaporated, add chicken stock and lemon.

5: Bring to boil then simmer for a few.

6: Add butter and capers, stir in and remove from the pan.

7: Sauté some spinach with olive oil or butter.

8: Alternatively use pasta.

9: Assemble spinach first, scallops and top with the sauce.