Scallops with Mushrooms and Spinach

40 sea scallops
salt and pepper
olive oil
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
lemon wedges

1. Preheat oven to 275.

2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.

3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.

4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.

Serves 6.

(from Lil Foot's Mommy)