Recipe courtesy of David Spooner
Key West Broiled Scallops with Spamrizo and Poke Salet Greens
- Level: Easy
- Yield: 12 servings
- Total: 53 min
- Prep: 45 min
- Cook: 8 min
Ingredients
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
Directions
- 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.
Spamrizo:
- In a meat grinder, process SPAM(r) and chorizo until just blended. Do not over-mix the meat.