jmcquown wrote:
>
> I'll probably pan-fry the bay scallops after a quick dredge in a light
> seasoned coating. Quickly cooked in little olive oil & butter. The
> small scallops won't take long to cook. I'm thinking sauteed spinach
> with garlic as a side dish.

I would sautee the spinach and garlic in olive oil (I love that) but
don't ruin the scallops with it. Sautee them in butter only (or butter
and a neutral oil) and be happy.

G.