Pan seared sea scallops with wilted spinach over russet-celeriac mash

1 lb fresh sea scallops----NH-caught are available right now
generous heap of freshly chopped parsley and cilantro
evoo
salt, pepper
lemon zest, if you're so inclined

coat and marinate scallops in herbs, oil and seasoning for an hour, maybe two, whatever works.  Twenty minutes can cut it if you're really desperate.

check those tendons for sand/grit!  Nothing worse than crunching down on crud while eating a delectable meal.

when you cook 'em, be sure to use a hot pan (a non-stick one is absolutely fine for creating a nice sear, just be sure to apply the "flip once" rule).  and don't overcook these babies.  even the largest of these bivalves only need 3 or 4 minutes.  mine, tonight, took all of 2 or 3.  tops.

I served ours over a mash of Riverside's russets and Brookford's celeriac.  Threw the two roots, peeled and largely chunked, together into a pot of salted water, cooked until tender, and mashed with a "knob" of butter and a healthy splash of cram.  Wait, not cram, cream.

Meadow's Mirth spinach was tossed on top of the scallops just before killing the heat.  Hardly even wilted.  This spinach does not want to be cooked.  Way better raw.  Like, w-a-y better.

Simple...simple...simple.  No other way.