Preheat broiler.
Divide spinach among four individual plates.
Arrange tomatoes on top of spinach, set aside.
Arrange scallops on the unheated rack of a broiler pan, set aside.
Melt butter or margarine in a small saucepan, stir in garlic and pepper.
Remove from heat.
Brush half of the butter mixture on scallops.
Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once.
It desired, for easier turning, thread scallops on metal skewers before broiling.
Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture.
Add half and half or light cream and cheese, cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce.
Serve at once.
Ingredients:
6 cups spinach
4 small tomatoes (cut into chunks or wedges) or 4 small yellow tomatoes ( cut into chunks or wedges)
1 lb large scallops
3 tablespoons butter or 3 tablespoons margarine
2 garlic cloves, smashed
1/4 teaspoon cayenne pepper
1 tablespoon all-purpose flour
3/4 cup half-and-half or 3/4 cup light cream
1/3 cup grated parmesan cheese
Steps/Methods:
Preheat broiler.
Divide spinach among four individual plates.
Arrange tomatoes on top of spinach, set aside.
Arrange scallops on the unheated rack of a broiler pan, set aside.
Melt butter or margarine in a small saucepan, stir in garlic and pepper.
Remove from heat.
Brush half of the butter mixture on scallops.
Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once.
It desired, for easier turning, thread scallops on metal skewers before broiling.
Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture.
Add half and half or light cream and cheese, cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce.
Serve at once.
