Sautéed Scallops with Mushrooms and Spinach Recipe - WellBeing Magazine

Ingredients

• 1 tsp extra-virgin olive oil
• 10 small scallops, rinsed & patted dry
• Celtic sea salt & freshly ground black pepper, to taste
• 2 garlic cloves, crushed
• 140g mixed mushrooms, whole or sliced
• 1 tsp fresh or dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 200g baby English spinach leaves
• Splash apple-cider vinegar
• 1 tsp oyster sauce (optional)
• Parsley or rosemary sprigs, chopped, to serve
• Lemon wedges, to serve