Scallops with Spinach

Directions

1. Preheat the oven to 350°F.
2. Toss the tomatoes in a bowl with 1 tablespoon of the oil and spread them on a non-stick baking sheet. Roast them for 25 minutes or until they shrivel. Set aside.
3. In a small pot, melt the butter, remove from heat, add the lemon juice, zest and capers. Set aside.
4. Place flour in a bag or shallow dish; add salt and pepper to taste. Add the dried scallops to bag a few at a time and coat in flour; transfer to a plate.
5. Heat 3 tablespoons of the olive oil in a sauté pan. When oil begins to shimmer, add the scallops and cook about 2 minutes on each side or until crusty. Transfer them to a warm dish. Set aside.
6. In same sauté pan, heat remaining 1 tablespoon of olive oil and add garlic and press on it to flavor the oil; when it begins to turn golden, remove. Add spinach and cook over medium heat until spinach wilts.
7. To plate
8. Divide spinach between 4 plates. Divide and top spinach with scallops. Divide and add roasted tomatoes around plate. Ladle some of the butter sauce over thedishes and sprinkle them with thyme; add a lemon wedge for garnish.