Pan-Seared Scallops with Spinach-Mushroom Saute

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; add to the skillet. Saute for 1 minute on each side or until golden brown. Remove the scallops; set aside. Using the same skillet over medium heat, gently add 2 teaspoons of olive oil and minced garlic; cook for 1 minute. Add the chopped shiitake mushrooms and cook for 1-2 minutes or until the mushrooms are soft and release their juice. Add oregano and thyme and cook for another 1 minute or until fragrant. Add the spinach and vermouth and cook for 30 seconds or until the spinach starts to wilt; return the scallops to the pan and cook for another 3 minutes. Serve immediately.