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 tbsp. red wine vinegar
• 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

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

red onion, lemons, red wine vinegar, red wine vinegar, water, sugar, salt, scallops, salt, freshly ground black pepper, baby spinach leaves, extravirgin olive oil

Taken from www.foodgeeks.com/recipes/5509 (may not work)