Recipe - Steamed Scallops W Spinach Leeks And Lemon Vinaigrette R T

1 Leek
1 teaspoon Dried Tarragon; Or *Note
1 pound Spinach; Wash, Trim
1 pound Large Scallops; 12 16,
**Note
1 tablespoon Extra Virgin Olive Oil;
***Note
1 tablespoon Fresh Lemon Juice; To 2 T
Salt And Pepper; To Taste

*NOTE: Can also use several sprigs of fresh tarragon

**NOTE: I used shrimp

***NOTE: Original recipe used One fourth C

Cut the tough green parts from the leek, then cut the leek into quarters.
Wash well, fanning out the leaves to remove all the sand. Cut it into 1"
sections.

Place half the tarragon in the bottom of a steamer with the leeks and the
spinach and steam over hot water until the spinach wilts, 3 5 min. Slice
the scallps in half (through their equator, not their axis) and place them
on top of the vegetables. (I did the same with the shrimp...but only did
half of them...the rest I left whole)

Steam until the scallops are just opaque, 3 5 min. whisk the olive oil
with some of the lemon juice, add salt and pepper to taste, and see whether
or not you want to add more lemon juice. Spike with the remaining tarragon
(minced if it is fresh).

Serve the scallops, spinach and leeks hot or warm, with a bit of the
vinaigrette on top.

Other greens to use: Anything with tender enough stems to be appetizing
after the brief steaming: Young dandelions or arugula, cress or mache,
small beet greens or chard.

Makes 4 servings Time 30 min.

This is incredible. We liked it a bit more tart so I added One half T more lemon
juice for a total of 2 One half T.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 158.1, Fat 4.6g, Carb 8g, Fib 2.5g, Pro 21.7g, Sod 250mg, CFF
25.8%.
Recipe by: Leafy Greens, Mark Bittman

Posted to Digest eatlf.v097.n221 by Reggie Dwork reggie@reggie.com on
Sep 02, 1997