Serves: 4
Total Calories: 260

1 (16-ounce) package spinach leaves, well-rinsed
1 clove garlic (medium), finely chopped
salt and freshly ground pepper, to taste
1/4 cup Mexican crema or sour cream
1/2 cup shredded Oaxaca or Monterey Jack cheese
1 tablespoon olive oil
3/4 pound large sea scallops (about 12)

1. Put the spinach in a large pot with 1 tablespoon of water. Cover and cook until the spinach is wilted and bright green, about 3 minutes. Transfer the spinach to a large bowl. Add the garlic, salt, and pepper. Mix well and cool 10 minutes. Mix in the crema.

2. Grease a 9- or 10-inch glass pie plate or round ovenproof earthenware platter and spread the mixture in it. Sprinkle the cheese on top. Set aside.

3. Preheat the oven broiler. Slice scallops in half lengthwise, and pat dry with paper towels. Brush the scallops all over with oil and season lightly with salt. Arrange the scallops in a single layer on top of the spinach. Cook under the broiler until the scallops are golden brown on the topside, opaque inside, and the cheese is melted, 3 to 5 minutes. (Watch carefully to prevent burning.) Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 260
Calories from Fat: 103

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