Recommended wine pairing: Pomino Bianco
1-1/2 lb large sea scallops, sliced horizontally into 1/2? thickness
1/4 cup all-purpose flour
1/4 cup olive oil
1/4 cup butter, softened
3 tbsp capers, drained
1-1/2 tbsp lemon juice
1 tsp grated lemon peel
3 tbsp minced parsley
3 bunches fresh spinach, stemmed, washed
Mix butter, capers lemon juice and zest into a paste and set aside.
Dredge the scallops in flour and set aside.
Steam spinach over medium heat and cook until just wilted, not shriveled. Place an even layer of the cooked spinach onto an ovenproof platter. Dot the hot spinach with half of the lemon butter. Keep spinach warm in an oven on low heat.
Heat olive oil in a heavy duty skillet on med-high heat. Sear the scallops about 45 seconds on each side. Only cook a few scallops at a time in order to avoid too much liquid emerging into the skillet. Set the cooked scallops aside in a large bowl.
When the scallops are done gently toss them with the remaining lemon butter. Place scallops on top of the spinach.
Sprinkle with parsley and serve.