Scallop Salad & New Toy

Scallop Salad
12 Large Sea scallops
Small carton of cherry tomatoes, halved
5 oz baby spinach, washed and torn
1/2 cup white wine
1 tablespoon of butter
1/2 tablespoon of fresh lemon juice
Sale & Pepper
Grated Parmigiano Reggiano

Add butter to a saute pan on medium high heat, melt & add the wine.  Bring to a simmer and add the scallops.  Cook for 1 minute and then turn, cooking for 2 minutes.  Remove from pan.  Add spinach and tomatoes to a bowl and cover with the remaining cooking liquid and lemon juice, toss gently.  Plate spinach and tomatoes and top with sprinkle of salt & pepper and grated cheese. Add scallops to the salad plates - 3 for 4 appetizers or 6 for 2 main courses.  Spoon the remaining butter & wine over the scallops & Enjoy!

On a different note my last Holiday surprised arrived yesterday -oval 9 1/2 quart cherry red Le Creuset dutch oven.  I thought if I am going to get a larger one - just go for it.