Scallops in Mushroom Sauce

Pan-fry the mushrooms in a knob of butter for a minute, and add the spinach. Fry for a further minute or two to wilt the leaves, then drain in a sieve over a bowl to catch the cooking juices.
Take a separate frying pan, and sear the scallops for 3 minutes without moving them. Add another knob of butter, and baste the scallops as they cook for another couple of minutes. Season well.
Go back to your first pan, and add the spinach and mushroom juices you saved before. Whisk in the remaining knob of butter and season well, then stir to make a sauce. Grate in a little nutmeg, and serve the spinach and mushrooms in a bowl, topped with the scallops, and with the sauce poured over the top.

10 mins

2 serving

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