1. Heat the oil in a large skillet over medium-high heat. Season both sides of the scallops with salt and pepper and add to the hot pan. Sear for 1 minute per side, or until golden brown. Remove the scallops from the pan and set aside.
2. To the same pan over medium-high heat, add the garlic. Cook for 1 minute. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms soften and release their juice. Add the oregano and thyme and cook for 1 minute, or until the herbs are fragrant. Add the spinach and vermouth and cook for 30 seconds, or until the spinach leaves just begin to wilt.
3. Return the scallops to the pan, nestled into the spinach and mushrooms, and cook for 3 more minutes, or until the scallops are opaque and cooked through. Serve scallops with the mushrooms and spinach.
Reprinted from Robin Rescues Dinner Copyright (c) 2009 by Robin Miller. Published by Clarkson Potter/Publishers, a division of Random House, Inc.