I first created this recipe two summers ago, amidst a hot summers day, after eating excellent seafood while away on vacation. In search of a reprieve from an endless rush of pastas, cold soups, and salads, I created this: a simple, hardy yet light, calm yet exciting, seafood dish. When preparing your ingredients, make sure to very thinly slice the potatoes and then dry them out, frying them in an oil along with some crushed garlic gloves -- and fry your scallops in the same oil. Keeping everything together keeps cleaning up easier, and everything taste a tiny bit better! <br /> <br />For a very light starter this serves 2, but you can add as many scallop/potato/spinach/purée stacks as you want to serve any size of appetite -- this is just the right amount for us (and we have average sized appetites). Please feel free to adapt the recipe to your liking, and tell me how it works!

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