Scallops with Basil Spinach

Blanch spinach. Finely chop shallot and garlic and sauté in butter. Divide this mixture in half and set one half aside. Add the spinach to one half of the sautéed shallots and garlic, season with lemon juice and salt and finally fold in the finely chopped basil strips. Sauté scallops briefly on both sides and keep warm. Add crème fraîche to the other half of sautéed shallots and garlic, bring to a boil briefly and then strain. Season with salt and pepper, add chives. Arrange spinach on warmed plates, place scallops on top and top with sauce. Garnish with whole basil leaves.

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