In a hot frying pan, heat the olive oil, and sear the king scallops until golden brown on both sides. Remove from the frying pan and place to one side.
Throw in the baby spinach in the same frying pan with the chopped chilli. The spinach should wilt immediately. Then add the butter and reduce the had and melt gently
On a hot plate, place three piles of spinach and place a scallop on each pile. Then using a spoon, drench each scallop with the beure blanc.
Garnish with some chopped parsley.
