Scallops a la Meuniore

Yield:	1 Servings
Categories:

1 1/2	lb	Bay scallops (preferably Nantucket), rinsed and drained
1	c	Milk
2	lb	Spinach, coarse stems discarded and the leaves washed well and drained
1		Stick plus 3 tablespoons unsalted butter, (1/2 cup)
		Freshly grated nutmeg to taste
		Salt and Pepper
1/4	c	Vegetable oil
1/2	c	All-purpose flour for dredging the scallops, about
1/2		Lemon, juice of
1/3	c	Minced fresh parsley leaves