Place spinach in a microwave-safe bowl along with 1 tablespoon water. Cover with vented plastic wrap and microwave until starting to wilt, 30 seconds to 2 minutes. Grate zest from lemon onto wilted spinach and set aside.

Remove small side muscles from scallops, then pat dry with paper towels. Season on both sides with salt and pepper.

In a 12" skillet, heat oil over high. Add scallops and cook until golden brown, 2 to 3 minutes. Turn scallops over and reduce heat to medium-high. Add butter to the skillet. Cook scallops until golden brown on bottoms, occasionally spooning melted butter over, another 2 to 3 minutes. Transfer scallops to a plate.

Prepare mashed potatoes according to package directions. Divide potatoes and wilted spinach among 4 plates. Top with scallops. Squeeze juice from lemon over scallops. Garnish with the chives, if desired.

Source: Hannaford fresh Magazine, December 2024