They stopped by, and my Mom said she brought scallops.  I love me some sweet and seared scallops, and was thankful for this delicious, impressive recipe thanks to Martha, that took moments and really wowed the men of the family.  I'd recommend this to impress friends, or just your own family some night.  

• 16 large sea scallops (about 1 1/4 pounds), rinsed and dried,
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons safflower oil (I used conola)
• 2 garlic cloves, thinly sliced lengthwise
• 1 bag baby spinach
• 1 bag baby arugula
• 1/4 teaspoon crushed red-pepper flakes

• Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
• Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.