INGREDIENTS

INSTRUCTIONS

FLORENTINE SAUCE
SCALLOPS
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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