1 lb. spinach
2 med. bell peppers (1 red and 1 yellow)
1 clove garlic
2 tbsp. vegetable oil or olive oil
1 lb. scallops or peeled and deveined raw shrimp or fresh crabmeat
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. crushed red pepper

Wash spinach and tear into pieces. Core, seed, and coarsely chop bell peppers; finely chop garlic. Heat oil in a large skillet over medium heat. Add peppers and cook 3-4 minutes. Add garlic, seafood and lemon juice. Cook 4-5 minutes, stirring occasionally, until seafood is opaque. Gradually stir in spinach and cook just until wilted. Season with salt and crushed red pepper. Makes 4 servings. Serve on rice.