*  Exported from  MasterCook II  *

                    SCALLOPS, GRILLED ON A SPINACH BED

Recipe By     : Dining by Fireflies
Serving Size  : 2    Preparation Time :0:00
Categories    : Seafood - Entrees                Seafoods - Appetizers
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      tablespoons   butter
   6      whole         sea scallops
   8      ounces        mushroom caps -- quartered
   1      tablespoon    fresh ginger root -- grated
   1      can           water chestnuts, canned -- drained
                         -- sliced
   2      whole         lemon -- juiced
   1      package       fresh spinach -- rinsed and drained
                        canola oil

Melt 2 tablespoons butter in a large skillet over moderate-high heat. Add
scallops and cook until slightly firm to touch while remaining milky white.
Remove scallops from skillet.

Saute mushrooms in 1-2 tablespoons butter in same skillet.  Add ginger and
water chestnuts.  Reduce liquid by half.  Add juice of 1 lemon or to taste.
Remove from heat and quickly stir in 3-4 tablespoons chilled butter.  (This
will allow the sauce to thicken.)
Return scallops to skillet and heat thoroughly.

In large bowl, sprinkle spinach with remaining lemon juice and drizzle with
canola oil.  Cover with wax paper and microwave on high for approximately 1
minute.  Arrange wilted leaves on each plate, top with scallops and sauce.

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NOTES : This appetizer can easily become an entree by increasing the number
of scallops and serving them over Basmati rice with spinach.  Plan for a
third to a quarter pound per person.


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