Greek Scallops & Spinach with oil and lemon sauce Recipe

Ingredients

• 6 Tbsp. olive oil
• ¼ cup fresh lemon juice
• 1 oz. feta cheese, crumbled (¼ cup)
• 1 Tbsp. honey
• Salt and black pepper to taste
• 1 chopped fennel bulb (about 1¾ cups)
• ½ cup minced scallions, whites and light greens
• 2 Tbsp. minced fresh garlic
• 4 Tbsp. olive oil, divided
• 4 Tbsp. water, divided
• 2 bags fresh baby spinach (10 oz. each )
• 12 sea scallops (1½ lb.), feet removed, patted dry
• Minced lemon zest and fennel fronds