Key West Broiled Scallops with Spamrizo and Poke Salet Greens

  • Yield : 12 servings
  • Prep Time : 45m
  • Cook Time : 8m
  • Ready In : 53m
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  • 1 can french-fried onion rings
  • 4 ounces grated Gruyere
  • 12 (4-inch) scallop shells
  • 3 tablespoons butter
  • 36 bay scallops
  • 1 can Poke Salet Greens*, drained and heated or substitute canned spinach or collard greens
  • 12 ounces spamrizo, recipe follows
  • *available in some markets
  • 1 can SPAM(r)
  • 2 to 3 small links cooked chorizo, or more to taste


Step 1

Preheat the broiler.

Step 2

Add the onion rings and grated cheese to a food processor, and pulse until it forms a crumbly mixture. Set aside.

Step 3

Clean the scallop shells, and spray them with non-stick cooking spray.

Step 4

Heat a large skillet over medium-high heat. Add the butter, and let melt. Add the scallops, and saute until golden brown on 1 side, about 2 to 3 minutes. Flip the scallops with tongs or a fish spatula, and sear the other side until golden brown and cooked through. Remove pan from the heat and keep scallops warm.

Step 5

Spoon enough heated Poke Salet greens into each shell to make a 1/8-inch high layer on the bottom of each shell.

Step 6

Add approximately 2 tablespoons of heated spamrizo on top of the greens.

Step 7

Place 3 scallops on top of the meat in each shell, and top with about 2 tablespoons of the onion/cheese mixture.

Step 8

Place the shells under the broiler until the cheese mixture turns golden brown, about 2 minutes. Serve the shells hot on a bed of rock salt.

Step 9

In a meat grinder, process SPAM(r) and chorizo until just blended. Do not over-mix the meat.

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