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Scallops New England

5 tablespoons butter
5 tablespoons minced raw spinach
2 tablespoons minced onion
3 tablespoons minced lettuce
2 tablespoons finely chopped celery
3 tablespoons fine, dry bread crumbs
1/4 teaspoon herb-blend for fish
dash of pepper
1/2 teaspoon salt
3 tablespoons butter
36 sea scallops (about 2-21/2 pounds)

Melt 5 tablespoons butter; add all remaining ingredients except
scallops; mix well. Heat gently; do not let butter brown. Place
scallops on foil-lined broil pan; dot with 3 tablespoons butter;
broil until lightly brown (6 to 10 minutes). Place 6 scallops in
each of 6 scallop shells or individual ramekins. Scatter spinach
mixture over all. Broil until thoroughly heated. Serve at once.

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