SEAFOOD SUNDAY

I love just about any kind of seafood; and scallops are no exception. I like them because they can be prepared in a short time and they have a mild taste. This recipe came from last month's edition of DIABETIC COOKING. It is so simple; and when paired with the spinach also healthy.

SEARED SCALLOPS OVER GARLIC-LEMON SPINACH

1 tbsp. olive oil

1 lb. sea scallops (about 12)

1/4 tsp. salt

1/8 tsp. black pepper

2 cloves garlic, minced

1 shallot, minced

1 bag (6 oz.) baby spinach leaves, washed

1 tbsp. fresh lemon juice

lemon wedges, optional

*Make sure scallops are dry before putting them in the pan so they can get a golden crust.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper.

Place scallops in skillet; cook 2-3 minutes on each side until golden. Remove from pan; cover to keep warm.

Add garlic and shallot to skillet and cook until garlic is fragrant; about 45 seconds.

Add spinach; cook 2 minutes or until spinach starts to wilt; stirring occasionally. Remove from heat and stir in lemon juice.

Serve scallops over spinach and garnish with lemon wedges, if desired.