1. Cut the tomatoes in half, spoon out the seeds and cut the flesh into small cubes.
  2. Finely chop 2 cloves of garlic and crush 3 cloves under a knife.
  3. Chop the herbs and soak the saffron in the white wine.
  4. Grate the peel of the lemon with a fine grater and squeeze out the juice.
  5. Pat the scallops dry and sprinkle with salt and pepper on both sides. Heat 2 tablespoons of oil together with the sprigs of thyme and the crushed cloves of garlic
  6. in an Infinity frying pan. Put the scallops in the hot oil with pliers and fry them on high heat for ± 4 minutes.
  7. Turn them around halfway.
  8. Add the chopped tomato when the scallops are brown.
  9. Warm them up and then take the scallops out of the pan and keep them warm under aluminium foil.
  10. Remove the twigs of thyme and cloves of garlic from the tomatoes.
  11. Finish the sauce Antiboise by adding the rest of the olive oil, chopped garlic, spices, saffron wine, capers, lemon zest and juice.
  12. Bring to the boil and transfer into a bowl.
  13. Season with salt and pepper.
  14. Heat the frying pan (or an Infinity wok) on high heat and stir-fry the spinach in it for a few minutes until it shrinks (if desired, add a spoonful of olive oil).
  15. Stir well.