Recipe - Scallops Grilled On A Spinach Bed

7 tablespoon Butter
6 Whole sea scallops
8 ounce Mushroom caps quartered
1 tablespoon Fresh ginger root grated
1 cn Water chestnuts, canned
Drained
Sliced
2 Whole lemon juiced
1 pack Fresh spinach rinsed and
Drained
Canola oil

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

Saute mushrooms in 12 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 34 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.

Posted to EATL Digest 08 Jun

Date: Sun, 9 Jun 1996 09:27:10 0500

From: Sharon jouet@TELALINK.NET

Recipe By : Dining by Fireflies