Remove scallops from shells & rinse thoroughly. Drain well. Cut off spinach stalks, keeping only the leaves. Wash thoroughly & chop coarsely. Squeeze lemon to extract juice. Set aside. Separate yolks from whites. Add salt, pepper, lemon juice & herb into yolk. Whisk well. Add water & creamer & continue to whisk. Heat oil & add butter. Dust scallops with flour & pan-fry till light brown on both sides. Transfer the scallops back onto their shells. Using the same pan, add egg mixture. Cook in small fire, stirring occasionally. Put in spinach & fry for another 2 mins. Spoon the spinach mix on the scallops & youâre ready to serve your scented Pan-Seared Scallops in Lemon Myrtle Cream!