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
14 teaspoon herb-blend for fish
dash of pepper
1/2 teaspoon salt
3 tablespoon 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;boil 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.