Step 1
Heat 3 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium. Cook 2 large shallots, coarsely chopped, 4 garlic cloves, coarsely chopped, and 1 small jalapeño, coarsely chopped, stirring occasionally, until shallots are softened but have not taken on any color, 5–7 minutes.
Step 2
Finely grate zest of 1 large lemon into pan; set lemon aside. Add one 10-oz. package frozen spinach, ½ cup heavy cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cover pan and cook, stirring occasionally, until spinach is thawed, 8–12 minutes, depending on whether your spinach is in a brick or loose.
Step 3
Meanwhile, season 1 lb. dry sea scallops, side muscle removed, patted dry, with salt. Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Working in 2 batches if needed, arrange scallops in pan, spacing evenly apart, and cook, undisturbed, swirling pan occasionally and adding more oil if needed, until golden brown underneath, about 5 minutes. Turn scallops; remove pan from heat. (If working in batches, transfer to a plate and repeat with remaining scallops.) Let sit until opaque throughout, 9–11 minutes.
Step 4
Transfer spinach mixture to a blender; add ¼ cup hot water and blend until smooth and bright green. If sauce seems thick, add up to ¼ cup more water. Cut reserved lemon in half, squeeze in juice from a half, and blend just to combine. Taste sauce and add more lemon juice and/or season with more salt if needed. Divide among plates; set scallops on top.
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