Instructions: Heat oven to warm setting. Lightly dredge scallops in bake mix. Melt 2 tablespoons butter in a large skillet over medium heat. Cook scallops 4 minutes, turning once, until lightly golden. Transfer to a plate and place in oven.

Wipe skillet; melt remaining butter. Cook shallots 3 minutes, until softened. Increase heat to high; add garlic, cook 30 seconds. Stir in cream, cook 3 minutes until slightly thickened. Add spinach, salt, and nutmeg. Cook 3 minutes more, stirring frequently until spinach is hot and coated with cream sauce. Add freshly ground pepper to taste.

Divide spinach on 2 heated plates, top with scallops.

This recipe yields 2 servings.

Comments: Sometimes a pound of scallops contain a mixture of varying sizes. To ensure even cooking, cut the large scallops in half horizontally.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.