Preheat the broiler.
Add the onion rings and grated cheese to a food processor, and pulse until it forms a crumbly mixture. Set aside.
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.
Place the shells under the broiler until the cheese mixture turns golden brown, about 2 minutes. Serve the shells hot on a bed of rock salt.
In a meat grinder, process SPAM(r) and chorizo until just blended. Do not over-mix the meat.
*available in some markets
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of David Spooner, Spamerica's Cup Winner