Heat 3 tablespoons olive oil in a large saute pan.

Add 1 teaspoon garlic and 1/4 teaspoon red pepper flakes to the oil.

When garlic begins to brown, add spinach in handfuls.

Allow spinach to wilt, stirring occasionally.

Once spinach is wilted, turn off the heat.

Add 1/2 of the lemon juice, another teaspoon of the garlic and a pinch of sea salt.

Toss the spinach mixture together and transfer to a serving container to keep warm.

Wipe out the pan.

Heat remaining 1 tablespoon olive oil and butter in the pan over medium-high heat.

Swirl the butter/oil mixture around to blend.

When the mixture begins to bubble, add the scallops.

Brown scallops on each side (about 2 minutes per side), ensuring space between them.

Remove scallops from heat and cover to keep warm.

Add white wine, red pepper flakes, remaining garlic and lemon juice to the pan.

Turn heat to high and stir regularly, watching closely.

Allow the sauce to reduce by half until it turns a dark golden brown.

Stir chopped parsley into the sauce.

Serve immediately. You may plate a circle of spinach, topped with four scallops placed evenly around. Spoon sauce over each scallop.