5 tablespoons butter or margarine
36 sea scallops (about 2 ½ lbs.)
5 tablespoons minced raw spinach
Few grains pepper
2 tablespoons minced onion
½ teaspoon salt
3 tablespoons minced lettuce
3 tablespoons butter
2 tablespoons finely chopped celery
¼ teaspoon herb-blend for fish
3 tablespoons fine, dry bread crumbs

Melt 5 tablespoons butter; add all remaining ingredients except scallops; mix well, heat gently do not let butter brown. Place scallops on foil-lined broiler pan; dot with 3 tablespoons butter; broil until lightly browned (6-10 minutes). Place 6 scallops in each of 6 scallop sells or individual ramekins. Scatter spinach mixture over all. Broil until thoroughly heated. Serve at once. Makes 6 servings.