scallops

First pat your scallops free of any external moisture and leave uncovered in the fridge.
Add a little vegetable oil to a non-stick pan and cook your scallops on one side for 1.5 minutes on a medium to hot heat and season.
Let them form a contact with the pan before you turn them over and cook for another one minute.
Add a little diced butter, and a squeeze of fresh lemon into pan.
Let it foam up and baste the scallops.
Turn off heat and let them rest somewhere warm for a minute or two.

beurre blanc

Add the finely diced shallot to a pan and then the wine and vinegar, simmer and reduce this until you have around 50ml of liquid left.
Strain this liquor off and discard the shallot. Put the reduction back into a pan and put to one side.
Bring the wine and vinegar up to simmer again and then whisk/emulsify the cold cubes of butter in to make a thick shiny buttery sauce. Season and add chives.

spinach

Pick and blanch your spinach in boiling water.
Plate the spinach into warm bowls, add the scallops on top. Pour over the hot sauce and serve with bread and salad.