By Alastair Little and Richard Whittington
Spinach oshitashi is a dish served in its own right in Japan as an appetize, but I prefer it in combination with scallops.
First prepare the spinach: in a large pan of boiling salted water, blanch the spinach for 1 minute. Refresh in cold water and drain. Gently squeeze out residual water and fluff the spinach up with a fork.