Lobster Scallops and Shrimp over Creamed Spinach and Gnocchi

The holidays are a time we splurge a bit for great food, and that includes scallops and lobster. Returning from an arduous semester at school, our daughter Stephanie helped me pull together this delicious number, with all our delicious shellfish food groups.
1/2 sweet onion, finely sliced
2 cloves garlic
1 Tbsp butter plus 1 Tbsp olive oil
1 lb baby spinach leaves
fresh grated nutmeg, about 1/4 tsp
1/3 cup fresh heavy cream

1/2 lb fresh gnocchi

1/2 lb large bay scallops, about 10-12, blotted dry
1 dozen shrimp, peeled and cut in half
1 lobster tail, meat removed and sliced 1/8-inch

1/4 cup sherry
1 Tbsp butter
2 green onions, sliced on the bias
1/4 tsp dried red chili flakes
1 lemon, cut into wedges, pits removed

Sauté onions in a large pot for about 3-4 minutes in the butter and olive oil. Add the garlic and cook another 2-3 minutes. Add the spinach and toss with tongs as it wilts and steam off as much water as possible. Use a spoon to remove any excess water after the spinach wilts, tilting the pan and pressing the spinach lightly. Season with the nutmeg and lightly with salt and pepper to taste. Add the cream and mix well. Cover and keep warm as you prepare the rest of the dish.

Bring 6 cups water to a boil in a medium pot. Salt generously. Cook gnocchi 3-4 minutes, until just tender throughout. Drain.

Meanwhile, sauté the scallops over HIGH heat in a dash of canola oil until browned on one side, about 2-3 minutes. A ceramic nonstick skillet is useful here to allow you to heat the pan to high, to get a nice browning going on. Do not stir or disturb the scallops as they brown. Once browned, flip the scallops once and cook another minute, just to cook through. Set scallops aside.

Add shrimp and lobster to the skillet with a dash more oil. Allow to cook through, just until shrimp turn pink, 1-2 minutes. Remove shrimp mixture to the scallops. Carefully add the sherry to the skillet and allow the alcohol to steam off for a minute or so. Before all the liquid has evaporated, add the butter and whisk to melt. Return the seafood to the sauce in the pan.

Toss the gnocchi with the creamed spinach. Plate the spinach mixture evenly on four plates. Top with the shellfish. Garnish with green onions and chili flakes. Serve with lemon wedges. Serves 4.