Title: Steamed Scallops W/ Spinach, Leeks & Lemon Vinaigrette T>
Categories: Side Vegetable Vegetarian Eat
Yield: 4 Servings

1		Leek
1	ts	Dried tarragon; or *note
1	lb	Spinach; wash, trim
1	lb	Large scallops; 12 - 16, **note
1	tb	Extra virgin olive oil; ***note
1	tb	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 1/4 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 1/2 T more lemon juice for a total of 2 1/2 T.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork

NOTES : Cal 158.1 Fat 4.6g Carb 8g Fib 2.5g Pro 21.7g Sod 250mg CFF 25.8% Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Leafy Greens, Mark Bittman

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