Sea Scallops on a Florentine Sauce
| Yield: | 12 Servings |
| Categories: | Seafood |
| FLORENTINE SAUCE | ||
| 1 | pk | (10-oz) frozen spinach; thawed; squeezed dry of all water |
| 2 | md | Scallions; trimmed to 6-inch length measuring from root end; then cut in chunks |
| 1/4 | c | Fresh parsley leaves; loosely packed |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 1/2 | c | Milk |
| Salt | ||
| SCALLOPS | ||
| 1 | c | Water |
| 2 | tb | Fresh squeezed lemon juice |
| 2 | Sprigs fresh parsley | |
| Salt | ||
| 2 | sm | Dozen to medium-size whole sea scallops |
| 24 | Pieces of pimiento or roasted red pepper for garnish |
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