Scallops O'Malleynamed For An Irish Lass Who Liked This Dish Because It Was Green.

• 1 1/2 c. chopped spinach, cooked
• 1 c. chopped green onion tops
• 1/2 c. chopped parsley
• 1/3 c. browned bread crumbs
• 1 tsp. chopped onion
• 4 to 6 drops Tabasco
• 1/2 c. soft butter
• dash or 3 Anisette
• 1 1/2 to 2 lb. scallops, shrimp or oysters (don't poach the oysters)
• 1 1/2 ??? dry vermouth

1. Mix the first 7 ingredients; knead together.
2. Add a dash of Anisette.
3. Rinse scallops in cold water; sprinkle with a few drops of lemon juice.
4. Poach scallops in dry vermouth, slightly.
5. (In small pan, bring the vermouth to a boil, reduce flame and add a layer of scallops.
6. Swirl around the remove.
7. Repeat until all scallops have been poached.)
8. Mix the drained scallops with the spinach mixture.
9. Place in a baking dish; bake for 5 minutes at 400u0b0.
10. Serves 4.

chopped spinach, green onion, parsley, bread crumbs, onion, butter, anisette, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705925 (may not work)