• 2 ts olive oil
  
• 3 lg cloves garlic; peeled and minced
  
• 1 ts grated lemon zest
  
• 2 lb fresh spinach; stemmed and washed
  
• 2 ts kosher salt
  
• freshly ground pepper
  
• 1 lb bay scallops
  
• 2 tb fresh lemon juice
  
• 1/4 c white wine
  

2. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and saute until just cooked through, about 1 minute. remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds. 3.Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.