Pan-seared scallops in lemon myrtle cream

Remove scallops from shells & rinse thoroughly. Drain well.

Cut off spinach stalks, keeping only the leaves. Wash thoroughly & chop coarsely.
Squeeze lemon to extract juice. Set aside.

Separate yolks from whites.

Add salt, pepper, lemon juice & herb into yolk. Whisk well.

Add water & creamer & continue to whisk.

Heat oil & add butter. Dust scallops with flour & pan-fry till light brown on both sides. Transfer the scallops back onto their shells.

Using the same pan, add egg mixture. Cook in small fire, stirring occasionally. Put in spinach & fry for another 2 mins.

Spoon the spinach mix on the scallops & you?re ready to serve your scented Pan-Seared Scallops in Lemon Myrtle Cream!