Instructions: Discard the small, tough muscle from the side of each scallop and in a bowl let the scallops soak in the milk, covered and chilled, for 1 hour. While the scallops are soaking, in a large saucepan steam the spinach in the water clinging to its leaves, covered, over moderately-high heat for 3 to 4 minutes, or until it is wilted. Drain the spinach in a colander, squeeze it dry in a kitchen towel, and coarsely chop it. Drain the scallops and pat them dry.

In a small skillet cook the spinach in 2 tablespoons of the butter over moderate heat, stirring, until it is hot and season it with the nutmeg and salt and pepper to taste. Spread the spinach on a heated platter and keep it warm, covered.

Divide the oil and four tablespoons of the remaining butter between two heavy skillets and heat the fat over moderately-high heat until it is golden. While the fat is heating, working in batches, dredge the scallops in the flour and in a large sieve shake off the excess. Divide the scallops between the skillets, in the hot fat saute them, stirring and separating them with a fork, for 1 to 2 minutes, or until they are opaque and light golden, and transfer them with a slotted spoon to the bed of spinach. Season the scallops with the lemon juice and salt and pepper and sprinkle them with the parsley.

In a small saucepan heat the remaining five tablespoons butter over moderately-high heat until it is golden brown and has a nut-like fragrance and pour the brown butter carefully over the scallops.

This recipe yields 4 servings.

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