Heat half of the butter in a pan over medium heat. (It is important to use a pan large enough to avoid crowding the scallops or they will steam and not turn golden-brown. For larger amounts, cook only a few scallops at a time and keep them warm in the oven while repeating the operation with the remaining scallops). Add the scallops then sauté rapidly, until they become golden-brown, about 2 min per side (they get harder and dry when overcooked). Set them aside on a warm plate in the oven.
Discard the remaining cooking liquid. Put the pan back over high heat. Melt the rest of the butter and scrape the bottom with a wooden spoon. Add the spinach and
toss. Cook 2-3 min until wilted. Add salt and pepper, then add the pine nuts and lemon juice.
Distribute the spinach over the warmed individual serving plates. Place the scallops on top then serve.
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