A delightful dish featuring tender scallops in a garlic butter sauce served over a bed of wilted greens.
Heat a skillet over medium heat and add butter until melted.
Use unsalted butter to control the saltiness of the dish.
Season the scallops with salt and pepper, then place them in the skillet.
Ensure the scallops are dry for a perfect sear.
Cook the scallops for 2-3 minutes on each side until golden brown, then remove from the skillet.
Avoid overcrowding the skillet to maintain high heat.
Add minced garlic to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and let it reduce slightly.
Scrape the bottom of the skillet to incorporate all the flavors.
Add the spinach to the skillet and cook until wilted.
Cover the skillet briefly to help the spinach wilt evenly.
Return the scallops to the skillet to warm through, then serve.
Arrange the scallops on top of the spinach for an elegant presentation.
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