Spiedini of Sea Scallops, Marinated Onions and Baby Spinach

1 lg. red onion, thinly sliced
2 lg. lemons, halved, seeded, and sliced in 1/4-inch half-moons
1/2 cup plus 2 tbsp. red wine vinegar
1/2 cup water
1/4 cup sugar
1/4 cup salt
16 lg. sea scallops
Salt, to taste
Freshly ground black pepper, to taste
2 cups baby spinach leaves, rinsed and spun dry
10 tbsp. extra-virgin olive oil

Directions:

Preheat grill or broiler. In a mixing bowl, stir onion, lemons, 2 cups red wine vinegar, water, sugar and salt until well mixed and let stand 1 hour. On each of 4 wooden skewers thread alternately 4 scallops and marinated lemon pieces, beginning and ending with lemon pieces. Season with salt and pepper and grill until just cooked through. Toss baby spinach into mixing bowl with extra-virgin olive oil and remaining 2 tablespoons of red wine vinegar and mix until evenly coated. Divide spinach among 4 plates. Strain onions and place in 4 small piles around rim of each plate. Remove scallop skewers from grill and place over spinach on each pile. Drizzle each with 1 tablespoon of extra-virgin olive oil and serve.

User Reviews:

FRANCINE KNOWS WHAT SHE'S DOING.THIS WAS GREAT!

Submitted by STEVE Z on December 03, 2002

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