If you are using frozen scallops, thaw them in the refrigerator overnight. Place the scallops in a bowl of cold water with the juice of one lemon. Let this sit for 20-30 minutes in the refrigerator

Dry the scallops on paper towels and remove the tough side muscle

Peel and spiralize the sweet potatoes

Saute the spinach in 1-2 tablespoons of oil for 2-3 minutes until the spinach wilts

Slice the garlic cloves very thin and add this to the spinach. Season with salt and pepper and the juice of half a lemon

Add the spiralized sweet potato to the spinach, cook for 8-10 minutes until the sweet potatoes become softened

In a separate pan sear the scallops in batches in 1-2 tablespoons of oil for 2-3 minutes per side.

Swirl in 1 tablespoon of butter to coat the scallops. Keep the pan moving as the butter becomes emulsified so this doesn't become greasy

divide between 4 plates and serve