Scallops on a bed of Spinach and Mushrooms

The sea bass from a few days ago shared a case with some incredibly large sea scallops, of which I bought nine. Casting my net widely, so to speak, I found several recipes which relate to the recipe which follows; I then made up this one. I resonate strangely with any recipe that begins 'take three knobs of butter.' It represents the slapdash approach to good ingredients I so thoroughly enjoy.

INGREDIENTS:
for the foundation:
2 pkg mushrooms, chopped (white, portabella, crimini)
2 shallots, diced
1 large clove garlic, smashed and chopped
1 pkg frozen spinach
1/2C red wine
2T white wine vinegar
a knob of butter
salt and pepper to taste
ground nutmeg

for the scallops:
1/2 lb sea scallops
1t olive oil
a knob of butter
salt and pepper to taste
lemon juice

for the sauce:
a knob of butter
the reserved liquids

METHOD:
saute the mushrooms with the garlic and shallots in the first knob of butter
when the mushrooms have reduced, add the spinach, wine, salt, pepper and nutmeg
simmer for ten minutes
place in a sieve over a bowl
add the vinegar and set aside to drain (reserve the juice)
heat a second pan with the olive oil
add the scallops and let them sizzle undisturbed for 2 minutes
add the second knob of butter, turn the scallops and saute for another 2 minutes
add the salt and pepper
squeeze a quarter lemon over the scallops and remove from the heat
return the spinach pan to the heat
put the third knob of butter in the pan
add the reserved juice from the spinach mixture and the liquid thrown off by the scallops
reduce to a sauce

ASSEMBLY:
divide the mushroom and spinach mixture on two plates
place the scallops on the vegetable bed
pour the reduced sauce over all
serve while hot

I mentioned experimenting with a new type of salad dressing a few days ago, based on raw cashew nuts in a vinaigrette. So far I have decided that, while it goes extremely well on a salad, it is less than convincing when served on steamed cauliflower. The result of a recent taste test comparing this dressing with The Best Salad Dressing Ever was evenly divided.

INGREDIENTS:
1/2C raw cashews
2 garlic cloves, smashed and minced
2T lemon juice
1/2C White wine vinegar
2T olive oil
1/2C water
1t honey
8 Kalamata olives, pitted

METHOD:
put all the ingredients in a blender and blend until smooth.

This makes enough dressing for about 5 salads.

for the entire dinner:
two servings, each
750 calories
107 grams of carbohydrate