SPINACH AND SCALLOPS
Inspired By: Ann D. Wilder of Vanns Spices

Ingredients:

1 lb scallops
2 scallions, julienned
10 Spinach, stems removed
2 ½ tsp Grilling Herbs
½ tsp Herbed Pepper
2 Tbsp Vermouth
1 Tbsp water
1 Tbsp butter, melted
1 tsp butter, melted
salt to taste

1.Quickly sauté scallions in melted butter and 2 tsp Grilling Herbs. Add spinach, Herbed Pepper and water.
2.Cover and cook 5 minutes. Add Vermouth and cook 1 minute more. Arrabnge spinach in scallop shells or casserole dish. Top with scallops, dot with butter and sprinkle remaining Grilling Herbs over the scallops.
3.Grill 3-4 minutes, depending on size of scallops. Scallops are usually done when a crack begins to appear.