Ingredients

• 1 pound of bay scallops
  
• 2 tablespoons extra-virgin olive oil
  
• 1/8 teaspoon cayenne pepper
  
• 1/8 teaspoon lemon pepper
  
• 1/2 teaspoon garlic powder
  
• 1 package frozen chopped spinach, thawed
  
• 1/2 cup chopped jalapenos
  
• 1/2 cup of heavy whipping cream
  

  Directions

  In a pan, sauté scallops in olive oil. Add seasoning. Cook until lightly brown. Add spinach and jalapenos into another pan and heat. Add cream and incorporate. Pour scallops into spinach sauce and stir. Serve with sliced avocados and sliced tomatoes. Top with fresh parsley.