Instructions: Heat 1 teaspoon of the butter in a large nonstick skillet over med-high heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring, just until wilted, 1-2 minutes. Remove to serving platter. Wipe skillet dry with paper towels.

Add remaining teaspoon butter. When hot, add scallops in a single layer.

Cook 2 minutes, turning scallops once until lightly browned on 2 sides and barely opaque at centers. Arrange on spinach; cover loosely with foil to keep warm.

Put Sauce ingredients in skillet. Bring to a boil over medium heat. Boil 2-3 minutes until slightly syrupy. Spoon over scallops.

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