Shrimp and/or Scallops with Shallot - Tarragon Sauce on Wilted Spinach

From Bon Appetit April 2005 -This recipe serves 2 and on the reviews the comments were to double amount of spinach which I agree and did. Also suggested serving over orzo which is what Kevin had with it-very nice as the orzo was awesome with the sauce. Another suggestion was to add scallops and cut back on shrimp so I did one scallop each --they were fabulous but I was unable to get the great brown sear that I like. Also the 2 shallots I used were HUGE and I should have used only one. The picture are not pretty but the flavor was excellent !!

• 10 uncooked large shrimp, peeled, deveined
• 1/4 cup chopped fresh Italian parsley ( I only had dried)
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice, divided
• 5 teaspoons chopped fresh tarragon, divided
• 2 teaspoons minced peeled fresh ginger, divided

• 1/2 cup finely chopped shallots (about 2 large)
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons whipping cream

• 6-ounce package baby spinach leaves

Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.

Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.