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
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.