Garlic Butter Scallops with Sautéed Spinach

Pat the scallops completely dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mince 3 cloves of garlic and slice the remaining clove. Halve the cherry tomatoes. Chop the parsley. Cut the lemon into wedges, reserving 1 tablespoon of juice.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.

When the oil is hot but not smoking, add the scallops to the pan, making sure they don't touch each other.

Sear the scallops for 2-3 minutes on each side until they develop a golden-brown crust and are just opaque in the center. Remove to a plate and cover loosely with foil.

In the same pan, reduce heat to medium and add 2 tablespoons butter and the sliced garlic. Cook for 30 seconds until fragrant.

Add the cherry tomatoes and cook for 2 minutes until they begin to soften.

Add the spinach in batches, stirring until wilted, about 3-4 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

In a separate small pan, melt the remaining 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds.

Add 1 tablespoon lemon juice and red pepper flakes to the garlic butter, stirring to combine. Cook for 1 minute.

Divide the sautéed spinach and tomatoes between two plates. Arrange the scallops on top.

Drizzle the garlic butter sauce over the scallops, garnish with fresh parsley and serve with lemon wedges.