Fried Scallops on Leaf Spinach

Rinse spinach, drain and remove stems. Finely chop the garlic.

Slice the scallops lengthwise, cutting through the muscle. Remove the scallops from their shells and clean them of sand. Place scallops on paper towels and season with salt and pepper. Later, in a frying pan with very hot olive oil, toast each side for 1 minute. In a separate frying pan, very briefly toss garlic in butter, then add spinach and Pernod and season with salt and nutmeg. Cook spinach for only 2 minutes, then dress. Place the mussels on top of the spinach. Whip a sauce from 2 tbsp olive oil and lime juice and pour it over the mussels form. Sprinkle with ground pepper and bring to the table.

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