Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely
Scallops will always be a special-occasion splurge, and the silky spinach purée they’re paired with here feels befittingly luxurious and old-fashioned, like something you might find in a restaurant with white tablecloths and leather-bound wine lists. For the brightest green color, cook the spinach only until it thaws (it should still be quite deeply green), and add the lemon juice right before serving so the acidity doesn’t dull the sauce.