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Grilled

Scallops and Salmon

Ingredients

1tsp Dijon mustard
Pinch of garlic
1tsp chopped onion
12 fresh spinach leaves
½ cup feta cheese
1oz smoked salmon or oysters
12 sea scallops
½ cup balsamic vinegar

Lagniappe

Sauté the garlic, spinach and onions with a dash of oil in a large skillet

Let cool and add the cheese. Lay a slice of smoked salmon on the work
surface and place a tsp of the cheese/vegetable mixture on top. Wrap the
salmon around the mixture if possible. Either slice the large scallops and
stuff the salmon roll into the pocket or secure salmon on top of the scallop
with a tooth pick. Grill for 3 to 4 minutes and top with a smoked oyster.

Drizzle the vinegar mustard mixture over the scallops and serve over
baguette garlic toast or substitute the Guido’s Remoulade sauce for a topping

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