Scallops with spinach

Ingredients for 4 servings:

• 8 scallop(s), shelled but with the skin on
• 400 g leaf spinach
• 4 tbsp clarified butter
• 1 garlic clove(s)
• 1 small piece(s) of ginger
• 50 g whipped cream
• 1 lemon(s), juice
• ½ tsp sugar
• some salt and pepper
• some nutmeg
• 1 handful of pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Rinse the mussels, pat dry, and set aside. Peel and dice the garlic. Peel and dice the ginger. Trim, drain, and finely chop the spinach. Season the mussels with salt and pepper and fry in 2 tablespoons of clarified butter for 1 minute on each side until browned, then set aside. Fry the garlic and ginger in the remaining clarified butter, add the spinach, and stir until wilted. Add the sugar, deglaze with the heavy cream, and simmer gently. In a second small pan, toast the pine nuts without fat and set aside. Squeeze the lemon. Add the juice and nutmeg to the spinach, stir to combine, and heat the mussels in it. Divide the spinach among the mussel shells, place 2 mussels on top of the spinach, and serve sprinkled with the toasted pine nuts.