Stuffed Scallops with Vegetables

1. With a sharp knife, slice each scallop almost in half, leaving a hinge.

2. Combine spinach, cilantro, garlic and lemon juice in small bowl.

3. Spoon mixture between each of the scallops and press together to seal.

4. Heat olive oil in non-stick skillet and add scallops. Brown on each side. Remove from skillet.

5. Heat stock through and place scallops back in skillet. Turn scallops occasionally and cook until opaque.

6. In separate pot, spray cauliflower and broccoli with olive oil spray. Season with sea salt and steam.