This recipe comes from Lavanda via "GARLIC-RECIPE@egroups.com".

Ingredients

3/4 cup white wine
1 tablespoon lemon juice
3/4 cup water
36 large scallops
2 bunches spinach
1 large onion
2 cloves garlic
1 tablespoon butter
1/4 cup Pernod
Salt, to taste
Pepper, to taste

Hollandaise Sauce:
1/2 cup butter
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
Dash of Tabasco
Salt, to taste
Pepper, to taste

• Preheat oven to 450º F.
• Combine wine, lemon juice, and water in a saucepan and poach scallops for two minutes.
• Drain and set aside.
• Finely chop spinach, onion, and garlic.
• Sauté in butter and Pernod.
• Season with salt and pepper.
• Place scallop shells in ramekins and fill with spinach mixture.
• Place cooked scallops on spinach, top with hollandaise, and bake for 5 minutes.

Hollandaise Sauce:

• Cut butter into small pieces. Set aside until softened.
• Place egg yolks and water in top half of a double boiler placed over (not in) simmering water.
• Beat until slightly thickened.
• Add a few pieces of butter, and beat until it melts.
• Slowly add remaining butter, beating until sauce thickens.
• Beat in lemon juice and spices, and serve immediately.
• Makes about 1 cup

Serves 6