1 c. cooked rice
1 1/2 c. shredded baby spinach
1 lb. sea scallops
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. olive oil
2 tbsp. butter
another 2 tbsp. butter
1 tbsp. lemon juice
2 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. pepper

Coat 1 lb. sea scallops in flour. Season with salt and pepper. Sauté scallops in olive oil & butter in a large skillet over high heat for 2 minutes on each side. Remove scallops. Add butter, lemon juice, parsley, salt & pepper and heat. Serve scallops over rice and top with sauce from skillet.