1/2 pint cherry tomatoes
3 tablespoons olive oil
5 tablespoons unsalted butter
1-2 Tbsp lemon juice
Zest of 1 lemon
1 tablespoon capers (preferably in salt, well rinsed, otherwise jarred in brine)
1/2 cup Wondra flour
Salt and pepper to taste
1 pound dry sea scallops, dried on paper towels
2 clove of garlic, peeled sliced or minced
half of a head of escarole, sliced
Lemon wedge for garnish
Preheat the oven to 350°F.
Toss the tomatoes in a bowl with 1 tablespoon of the oil and spread them on a non-stick baking sheet. Roast them for 25 minutes or until they shrivel. Set aside.
In a small pot, melt the butter, remove from heat, add the lemon juice, zest and capers. Set aside.
Place flour in a bag or shallow dish; add salt and pepper to taste. Add the dried scallops to bag a few at a time and coat in flour; transfer to a plate.
Heat 3 tablespoons of the olive oil in a sauté pan. When oil begins to shimmer, add the scallops and cook about 2 minutes on each side or until crusty. Transfer them to a warm dish. Set aside.
In same sauté pan, heat remaining 1 tablespoon of olive oil and add garlic and press on it to flavor the oil; when it begins to turn golden, remove. Add spinach and cook over medium heat until spinach wilts.
Divide spinach between 4 plates. Divide and top spinach with scallops. Divide and add roasted tomatoes around plate. Ladle some of the butter sauce over the dishes and sprinkle them with thyme; add a lemon wedge for garnish.