Recipe 22

sea scallops with spinach and pizza crust

In 2 Tbs melted margarine, sauté

  • 4 Tbs fresh grated carrot with
  • 2 Tbs sliced blanched almonds and
  • 3/4 cup sliced spinach.

Stir in 12-18 oz. sea scallops. Continue to sauté until the sea scallops begin to color.When the spinach and grated carrot are tender, reduce heat to low. Stir in

  • 2 cups red wine, adding
  • 1-3 Tbs cornmeal to thicken, if desired.

Season the sauce with

  • 1 Tbs lemon juice
  • 1 tsp cardamom
  • 1 tsp turmeric, and
  • one bay leaf.

Cover and simmer about 30 mins.Serve hot over pizza crust. Garnish each serving with a sprig of cilantro.

Recommended beverage: Near Beer.