Ingredients:

1 10 ounce package frozen spinach, chopped fine
3 ounces shallots, chopped fine
1 cup dry white wine
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
½ teaspoon salt
¼ teaspoon grated nutmeg
2 pounds sea scallops
4 10 inch wooden presoaked barbecue skewers
Vegetable oil for brushing scallops
Oil for greasing grill

Procedure:

  1. Cook spinach according to package directions, then transfer to strainer. Press spinach with the back of a wooden spoon until most of the moisture has been extracted. Spinach should measure 1 scant cup.
  2. Meanwhile, place shallots and wine in small saucepan and simmer until both wine and shallots measure scant ½ cup.
  3. Melt butter in a medium saucepan, then add flour and cook for a moment, stirring constantly with a wire whisk, until butter flour mixture bubbles and is golden. Slowly add half and half, stirring constantly with whisk. Continue cooking, whisking frequently, until mixture is smooth and thickened and coats a spoon.
  4. Add shallot-wine mixture and spinach to cream sauce. Stir to combine, then add salt and nutmeg. Continue cooking for about 5 minutes.
  5. Grill scallops: Meanwhile, skewer scallops loosely, then brush with oil in both sides. Place skewers on a heated, well oiled grill and cook 2-3 minutes on each side, or as long as necessary until scallops are cooked through and have lost their translucency.
  6. Transfer hot spinach to a large serving platter with slightly raised sides. Unskewer scallops carefully onto spinach, arranging them in an attractive fashion. Serve immediately.

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