Greek Scallops

Heat pan over high for 1 minute. Drizzle in some olive oil, and add one quarter of the scallops. Sear on both sides (about 1.5 minutes each)and remove to a plate or bowl. Repeat with remaining 3 batches of scallops. Reduce pan heat to medium and drizzle in more oil. Add shallots, and cook until soft and translucent. Add all the spinach, stir around to diatribute to shallots and pan juices, pour any juice from the scallop plate back in, and cover pan. Turn off heat and let sit until the spinach id wilted. Stir in the olives, tomatoes, and feta, top with the scallops, and let sit, covered again until the feta melts slightly.