Seared Greek Scallops

1 lb. large sea scallops, rinsed and patted dry

4 c fresh spinach, washed and patted dry

1 cup feta cheese drained and cubed

1/4 c Kalamata olives drained and pitted

2 T sun dried tomatoes, cut into little pieces w/scissors

2 shallots diced

2 T olive oil

1 t sea salt

freshly groung black pepper, to taste

Heat large frying pan to medium and add 1 T oil and shallots. Saute until just beginning to brown. Remove shallots from pan, turn up to high and add second T oil. Heat until almost smoking, and add scallops. Sear on one side (about 2 minutes) and turn over. Sear on second side. Add remaining ingredients including cooked shallots and cover pan. Turn off heat and allow to sit for 5-10 minutes so that the spinach wilts and the feta begins to melt. You can serve this over pasta.