Seared Scallops and Vegetables *

 12 large sea scallops, patted dry

1 bunch asparagus, cut into 1 inch pieces

1 cup cherry tomatoes, halved

1 cup sliced red onion

2 cups baby spinach

In large skillet, heat 2 Tbsp EVOO over med high heat.  Season both sides of the scallops with salt and pepper and add to the skillet.  Cook for 1 minute.  Add asparagus, cherry tomatoes and red onion and cook for 2 minutes.  Turn the scallops, then cook until tomatoes are shriveled and scallops are cooked through, 2-3 minutes.  Remove from the heat.  Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.