1/2 c. butter, divided
5 tbsp. minced raw spinach
2 tbsp. minced onion
3 tbsp. minced lettuce
2 tbsp. minced celery
3 tbsp. fine, dry crumbs
1/4 tsp. herb blend for fish
1/2 tsp. anchovy paste
Few grains pepper
1/4 tsp. salt
36 sea scallops (about 3 lbs.) I use about 1 to 1 1/2 lbs.

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 remaining butter; broil until lightly browned. Place 6 scallops in each of 6 scallop shells. Scatter spinach mixture over all. Broil until thoroughly heated. Serve at once. Makes 6 servings.

With this recipe, I improvised a lot. I used a lot of spinach and lettuce, as it wilts to nothing, maybe a cup of each. I also sauteed mushrooms and added to mixture. I din't have any herb blend for fish, so used more of anchovy paste and added seasonings to taste. I probably used some season all.

I have a pizza pan and I put my scallops in that, scattered the mixture over all, sprinkled some Parmesan cheese on and broiled. Broil the scallops first and then add the mixture and broil until thoroughly heated; add the cheese last so it won't burn, only needs a couple minutes.