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1
Discard the small, tough muscle from the side of each scallop and in a bowl let the scallops soak in the milk, covered and chilled, for 1 hour.
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2
While the scallops are soaking, in a large saucepan steam the spinach in the water clinging to its leaves, covered, over moderately high heat for 3 to 4 minutes, or until it is wilted.
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3
Drain the spinach in a colander, squeeze it dry in a kitchen towel, and coarsely chop it.
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4
Drain the scallops and pat them dry.
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5
In a small skillet cook the spinach in 2 tablespoons of the butter over moderate heat, stirring, until it is hot and season it with the nutmeg and salt and pepper to taste.
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6
Spread the spinach on a heated platter and keep it warm, covered.
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7
Divide the oil and four tablespoons of the remaining butter between two heavy skillets and heat the fat over moderately high heat until it is golden.
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8
While the fat is heating, working in batches, dredge the scallops in the flour and in a large sieve shake off the excess.
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9
Divide the scallops between the skillets, in the hot fat saute them, stirring and separating them with a fork, for 1 to 2 minutes, or until they are opaque and light golden, and transfer them with a slotted spoon to the bed of spinach.
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10
Season the scallops with the lemon juice and salt and pepper and sprinkle them with the parsley.
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11
In a small saucepan heat the remaining five tablespoons butter over moderately high heat until it is golden brown and has a nutlike fragrance and pour the brown butter carefully over the scallops.
