Land and sea combos can be some of the most harmonious combinations - especially when Soppressata is involved!
Before starting, be sure to dry the scallops with paper towels to remove all excess moisture. Cut a few lemons and put aside.
In a large frying pan, heat a small splash of olive oil and brown some chopped garlic. Immediately add the scallops continuing to cook on high heat.
Add a good sprinkle of paprika and continue to cook turning and rotating the scallop. Season with salt and pepper.
Add a good splash of white wine and continue to cook on high heat. Remove the scallops in order not to overcook and continue to cook the sauce on high heat, add the juice of one or two lemons and reduce the sauce to a nice thickness.
Once the sauce is reduced, pour over the cooked scallops. Put aside. Slice some Soppressata into very thin slices.
Using a non stick pan, heat a splash of olive oil and begin to fry on med to high heat stirring constantly.
Tilt the frying pan and allow all the excess oil to drain and place on paper towels to absorb any remaining oil. Put aside.
In a separate frying pan, add fresh spinach and add a VERY LITTLE amount of balsamic vinegar. You want the heat of the frying pan the wilt the spinach. Season with salt/pepper.
Place a nice bed of spinach on each serving dish, some scallops, some broth and top it with the crispy Soppressata (see photo).