Scallops with Quail Eggs on Leaf Spinach

For the scallops with quail eggs, first sweat the spinach leaves in a little hot butter and a little oil until they are thawed or collapsed. Add a little water if necessary. Add garlic, season with salt, pepper and nutmeg. Add whipping cream and let it boil down. Remove from heat and keep warm.

Sprinkle the scallops with a little lemon juice, salt, pepper and fry in not too little foamed butter for only 1-2 minutes on each side, so that the scallops are still tender-glazed inside.

In another pan, fry quail eggs in hot butter to make waxy fried eggs. Season with salt and pepper. Arrange spinach leaves on warmed plates, place 2 scallops on each plate (cut them into slices if necessary) and place quail eggs on top.

If desired, drizzle with a few drops of truffle oil and garnish with pesto. The scallops with quail eggs on spinach can be served with ribbon noodles.

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