Title: Steamed Scallops on Spinach with Walnut Sauce
Categories: Seafood Main
Yield: 4 Servings

US INGREDIENTS
WALNUT SAUCE
4		Walnuts; shelled, nutmeats cut into 1/4-inch bits (will yi
2	tb	Lemon juice
1	ts	Lemon rind; grated
4	tb	Extra-virgin olive oil
1/2	ts	Salt
1/2	ts	Pepper
SPINACH AND SCALLOPS
1	lb	Spinach; tough stems removed
12	oz	Scallops; washed in cool water
UK INGREDIENTS
WALNUT SAUCE
4		Walnuts; shelled, nutmeats finely cut into .5 cm bits
30	ml	Lemon juice
3	g	Grated lemon rind
60	ml	Extra-virgin oilive oil
3	g	Salt
2	g	Pepper
SPINACH AND SCALLOPS
450	g	Spinach; tough stems removed
350	g	Scallops; washed in cool water

Bring 2 cups (500 ml) of water to a boil in a small saucepan. Add the walnuts and bring the water back to a boil. Boil for 30 seconds, and drain. Combine the nuts in a bowl with the lemon juice, lemon rind, olive oil, salt, and pepper. Mix well and set aside.

At serving time, wash the spinach leaves well in a basin of cool water. Lift the spinach from the water and drain in a colander. Place the damp spinach leaves in a large saucepan and cook over high heat for two minutes, until the spinach starts to steam and wilt.

Arrange the scallops on top of the spinach in the saucepan, cover, and cook over high heat for another 3 minutes. By then, the scallops should be just firm and cooked, and the spinach wilted.

Remove the scallops and place them on a plate. If there is still water remaining in the pan, continue to cook the spinach over high heat, uncovered, for a minute longer to evaporate the moisture.

Divide the spinach among four plates, and arrange the scallops on top. Coat with the sauce, and serve immediately.

Recipe by Jacques P‚pin MM format and metric conversions by Dave Sacerdote

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