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Dice the butter for the sauce and put it in the freezer. # Preparing the spinach In a large pan, melt the butter over medium heat. Add the spinach and cook until it has wilted, about 3 minutes. Stir occasionally. Season to taste and set aside. Cover the spinach with tin foil or keep warm in the oven until serving. # Searing the scallops Wash and thoroughly dry the scallops. If the scallops are wet, they win't sear nicely. Season with salt and pepper. In a non-stick pan over high heat, melt the butter in the oil. It's important the pan is hot, the oil helps get the right temperature without the butter burning. When the butter is smoking, add the scallops and sear for 2 minutes. They should get a nice caramelisation. You may have to adjust the timing depending on how thick your scallops are. Make sure the scallops don't touch each other. You may have to work in batches, if cooking multiple servings. Flip the scallops and sear for another 1 to 2 minutes. The scallops should still be springy to the touch, else they're overcooked. Set aside until serving. Keep them warm together with the spinach. # Preparing the sauce In a pan over medium heat, bring the white wine, lemon juice and zest and chopped shallot to a simmer. Let cook until the liquid is reduced to a half. about 5 minutes. Finally, get the diced butter from the freezer and whisk it in, one piece at a time. Season to taste. Serve the spinach and scallops with the sauced drizzled on the scallops.
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