Cutting large sea scallops in half horizontally makes them go further and also increases their surface area for coating with the creamy lemon-mustard dressing. Although baby spinach has become quite common in produce markets (along with other baby greens, such as mesclun), you could use regular spinach, torn into bite-size pieces, instead.
Makes 4 servings
1¼ pounds sea scallops, halved horizontally
2 tablespoons fresh lemon juice
2 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
1 tablespoon vegetable oil, such as olive or canola oil