Sautéed Scallops with Mushrooms & Spinach Sauce Recipe

Pat dry the scallops with paper towels and season with salt and pepper.

Heat 1 tablespoon of butter in a large skillet over medium-high heat.

Cook the scallops for 2-3 minutes on each side, until golden brown. Remove from skillet and set aside.

In the same skillet, add the remaining tablespoon of butter and sauté the mushrooms, garlic, and shallot until softened.

Add the spinach to the skillet and cook until wilted.

Pour in the heavy cream and chicken broth, and simmer for 5 minutes until the sauce thickens.

Season with salt and pepper to taste.

Return the scallops to the skillet and cook for an additional 2 minutes, until heated through.

Serve the scallops with the mushroom and spinach sauce, garnished with fresh parsley.