- 1 can french-fried onion rings
- 4 ounces grated Gruyere
- 12 (4-inch) scallop shells
- 3 tablespoons butter
- 36 bay scallops
- 1 can Poke Salet Greens*, drained and heated or substitute canned spinach or collard greens
- 12 ounces spamrizo, recipe follows
- *available in some markets
Preheat the broiler.
Clean the scallop shells, and spray them with non-stick cooking spray.
Heat a large skillet over medium-high heat. Add the butter, and let melt. Add the scallops, and saute until golden brown on 1 side, about 2 to 3 minutes. Flip the scallops with tongs or a fish spatula, and sear the other side until golden brown and cooked through. Remove pan from the heat and keep scallops warm.
Spoon enough heated Poke Salet greens into each shell to make a 1/8-inch high layer on the bottom of each shell.
Add approximately 2 tablespoons of heated spamrizo on top of the greens.
Place 3 scallops on top of the meat in each shell, and top with about 2 tablespoons of the onion/cheese mixture.
- 1 can SPAM(r)
- 2 to 3 small links cooked chorizo, or more to taste
In a meat grinder, process SPAM(r) and chorizo until just blended. Do not over-mix the meat.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.