Key West Broiled Scallops with Spamrizo and Poke Salet Greens

Total Time:
53 min
45 min
8 min

12 servings

  • 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
  • Spamrizo:
  • 1 can SPAM(r)
  • 2 to 3 small links cooked chorizo, or more to taste
  • 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.

  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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