Seared Scallops with Baby Spinach and Potatoes

Pierce potatoes all over with a fork. In a saucepan, cover potatoes with cold water; bring to a boil over high heat. Add 1/2 tsp (2 mL) salt; reduce heat and boil gently for about 20 min or until fork-tender. Drain; cut potatoes into thin slices, keeping the shape intact. Keep warm.

Meanwhile, rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Add scallops and brown for 1 min per side. Transfer to a plate and keep warm.

Reduce heat to medium-low; add garlic and sauté for 1 min or until fragrant. Add wine and simmer, stirring, until reduced by about half. Add cream and return to a boil, stirring. Boil gently, stirring often, for about 3 min or until slightly thickened. Season to taste with salt and pepper. Return scallops to pan; turn to coat in sauce. Simmer for 1 min or until just slightly firm at the edges.

Fan 3 potatoes in the centre of each serving plate; top with spinach. Arrange scallops around spinach; drizzle with sauce.