Step 1
Heat 3 tbsp. Virgin extra olive oil In the medium-sized skillet of medium over medium. Cooker 2 large Shallots, roughlyIt is a good idea. 4 garlic cloves of rough garlicversus 1 small jalapeño, coarsely choppedSometimes stirring, stir, softens, and no color can be softened or any color.
Step 2
Of the mass of the mass of 1 large lemonade Into the pan; Define the lemonade that is blown away. Plus A 10-oz. Frozen frozen frozenIt is a good idea. ½ heavy creamversus 1 tsp. Diamond Crystal or ½SP. morton kosher salt. Spinach depends on whether brick or loose. Sometimes stirring pan with a pan that stir up a desperate desperation.
Step 3
Meanwhile, Season 1 pound dry sea scallops, remove the side muscles;With salt. The remaining heat 2 tbsp. Virgin extra olive oil In the midst of the midstick quantt over high-high. If necessary, work in two batches, Scallops in the pan, and it is silent and silent. Cook Scallops Remove pan from heat. (If you move to the platform, repeat with the remaining scallops.) Sit down until 9-11 minutes.
Step 4
Transferring Spinach mixture from a mixed, plus ¼ hot water Mix until smooth and bright green. Let's say the sauce looks thick. Half of half the lemon reduction in half and mix to combine. Taste Sauce and add more lemon juice and weather if necessary. Distinct between plates; Set scallops on top.