Sauteed Scallops with Mustard

12 large bay scallops
2 tbs olive oil
6 tbs whipping cream
6 oz. fresh spinach
1 tbs. mustard (a higher quality, like grey poupon…not yellow mustard)
½ tsp curry powder
salt & pepper

Heat oil in skillet and cook scallops in oil, 2 minutes on each side. Remove from heat and keep warm. Saute spinach for a minute and season to taste. Add cream, mustard, and curry. Cook 2 minutes. Add scallops to mix and heat through. Serve immediately.