Willted Spinach and Scallop Salad
rec.food.recipes/Lisa A. Werley (1995)
Yield 4 servings

This was the salad served at a Valentine luncheon I went to. I never had scallops before this and it was really good. The lemon really adds to it. This recipe can be served as a salad or main dish salad. Just increase the portions of scallops and serve with a side dish of rice or pasta.

3/4 lb Bay scallops
1 tbsp olive oil
2 cloves crushed garlic
1/2 lb button mushrooms, quartered*
1 tbsp fresh ginger, grated
1 can water chestnuts, sliced and drained
2 pkgs fresh spinach leaves, rinsed and dried
juice from 1 lemon
red onion sliced thin

Add oil to skillet. Saute garlic 1-2 minutes. Add scallops until slightly firm. Remove from skillet. Add mushrooms to same skillet. Add ginger and water chestnuts. Reduce liquid by half. Add juice of 1 lemon. Add scallops and heat thoroughly. Saute spinach on high heat to wilt. Be sure to just wilt the spinach. If you cook it too long it will be too soft. Arrange spinach on each plate. Top with scallops and some sauce. If you have too much sauce, serve only a small portion with the spinach. Spinach should not be floating in your plate. Garnish with sliced red onion.

*Remember to brush the mushrooms clean, you could substitute with portabella.