Review of last recipe - It was good... but not good enough to make again.

TODAY'S RECIPE - SCALLOP AND SPINACH SALAD
Sounds good!

Serves 2

4 oz spinach penne
1/3 cup olive oil
1/2 lb sea scallops, each cut in half
1/4 lb spinach, trimmed and broken into bite-sized pieces
1 tomato, peeled, seeded and diced
1 tbsp chopped fresh dill
1 tsp chopped fresh marjoram or thyme or 1/4 tsp either dried
1/2 lemon, cut into paper thin slices
salt and pepper

Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water. Drain again and chill.

Heat the olive oil and saute scallops until they just turn white, about 2-3 minutes. Cool.

Mix the pasta and scallops with the oil in the pan and the remaining ingredients.

Salt and pepper to taste. Chill.