INGREDIENTS

INSTRUCTIONS

TO MAKE THE SAUCE:  Place spinach, scallions, parsley, mayonnaise and
sour cream in food processor or blender and pulse on and off, mixing
until the ingredients are thoroughly blended and finely chopped. With
motor running, gradually add the milk, pouring in just enough to
create a loose but not thin sauce. Salt to taste. Transfer mixture to
a bowl and refrigerate.  TO POACH THE SCALLOPS:  Place water, lemon
juice, parsley and salt in  large frying pan. Bring to a boil and add
the scallops. Immediately  reduce heat to a simmer and partially cover
pan with a lid or  aluminum foil. Cook the scallops 1-2 minutes, just
until they are  milky white, turning them once, if necessary.  Lift
scallops out of the poaching liquid and set them aside on a  covered
plate in the refrigerator once they have stopped steaming.  TO ASSEMBLE
FOR SERVING:  Place a portion of the sauce on a serving  plate,
spreading it out thinly. Place some of the scallops on top of  the
sauce and decorate each one with a diamond-shaped piece of  pimento or
roasted red pepper. Have ruffled toothpicks nearby to  spear the
scallops for easy eating. Yields 24 scallops.  ARKANSAS GAZETTE  From a
collection of my mother's (Judy Hosey) recipe box which  contained lots
of her favorite recipes, clippings, etc.  Downloaded  from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 152
Total Fat: 17.1g
Cholesterol: 30.8mg
Sodium: 522.7mg
Potassium: 148.6mg
Carbohydrates: 25g
Fiber: <1g
Sugar: 2.4g
Protein: 7.7g