Sea Scallop Shooters Layered with Spinach and Roasted Mushrooms

American Pride Seafoods

SPINACH FILLING
1 tablespoon olive oil
1/4 cup [57 g] minced red onion
1 tablespoon minced garlic
4 ounces [112 g] baby spinach
1/4 cup [56 g] heavy cream
1 tablespoon grated Parmesan cheese
1 teaspoon unseasoned dry bread crumbs
Salt and pepper

ROASTED MUSHROOMS
1/2 cup [39 g] minced shiitake mushrooms
1/2 cup [39 g] minced portobello mushrooms
1/2 cup [39 g] minced crimini mushrooms
1/2 teaspoon minced garlic
1/2 tablespoon olive oil
Salt and pepper

SCALLOPS
12 American Pride Seafoods sea scallops
1 tablespoon sugar
1 tablespoon salt
1 tablespoon pepper
Olive oil

Preheat oven to 375°F.

To prepare the spinach filling, heat olive oil over medium heat in a sauté pan. Add
onions and garlic; cook until tender. Add spinach and cook until soft. Add cream
and cook until reduced by half. Lower heat and add Parmesan, bread crumbs, and
salt and pepper to taste. Let cool.

To prepare the mushrooms, toss mushrooms with garlic, olive oil, and salt and
pepper to taste. Roast in the oven for 15 minutes. Let cool.

To prepare the scallops, season scallops with sugar, salt and pepper. Coat a sauté
pan with oil and fry scallops over medium heat until golden brown. Let cool.

Cut each scallop into thirds horizontally. Add 1 teaspoon of mushrooms to the
bottom layer and 1 teaspoon of spinach filling to the middle layer. Stack spinach
layer on mushroom layer and top with the third slice.

Place the assembled scallops on a baking sheet. Bake for 10-12 minutes, or until
hot and bubbly. Serve immediately.

Makes 4 servings.