Scallops on Spinach and Chickpea Bed with Pomegranate Seeds

Rinse the spinach and spin dry. Peel the shallots and chop finely. Heat the oil in a pan and cook the shallots until soft. Add the spinach and cook briefly. Add the broth and the drained chickpeas. Season with salt, pepper flakes, lemon zest and nutmeg. Rinse the scallops, pat dry and cook in another pan in hot butter for about 1 minute on each side. Remove from heat and season with salt and pepper flakes. Arrange the spinach on saucers or small plates and put two scallops on top of each. Serve garnished with the pomegranate seeds.