2 pounds large sea scallops
1 bottle Four Star Provisions Cilantro Lime Vinaigrette
1/2 cup extra-virgin olive oil, divided
6 garlic cloves, peeled and sliced thin
2 cans sliced bamboo shoots, well drained
2 packages baby spinach leaves
Salt and freshly ground black pepper to taste
Place the scallops in a large bowl and add half of the bottle of Cilantro-Lime Vinaigrette. Toss to coat all scallops; set aside. Heat 1/4 cup of the olive oil in a heavy 14-inch skillet over medium-high heat. Add the sliced garlic and toss quickly just until the garlic turns golden. Quickly add the drained bamboo shoots, stirring constantly until they have browned slightly. Add the spinach leaves and salt and pepper to taste. Toss rapidly with tongs, cooking just long enough to wilt the spinach and combine the ingredients. Transfer spinach mixture to a serving platter; set aside. Return the skillet to the high heat and add the remaining olive oil. When surface of oil is shimmering hot, add the scallops and cook to sear them on both sides, cooking just until they turn opaque. Add the remaining Cilantro-lime Vinaigrette, stirring to heat through. Remove from heat and arrange the scallops on the spinach. Pour the pan sauce over the top and serve at once. Serves 4 to 6.