Serves 4

12 Large Scallops

2 Tbs Olive Oil

4 Cups Fresh Spinach, stemmed and cleaned

2 Tbs Shallots, minced

1 Tbs Garlic, minced

1 Tbs Chives, chopped - for garnish

4 Chives, long, for garnish

White Pepper to taste

1 Pre-Soaked Untreated Cedar Plank

Citrus and Horseradish Sauce

1 lb Horseradish, grated

Juice of 1 Lemon

Juice of 1 Orange

Zest of 1 Lemon

Zest of 1 Orange

2 Tbs Cilantro, chopped

Sugar to taste

Salt to taste

• In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro. Season with sugar and salt to taste.

Scallops

• Soak cedar planks in cool tap water for 1 - 2 hours before start time.

• Pre-heat grill to medium heat (approximately 365 degrees).

• Brush oil on both sides of the scallops and place them on plank.

• Spread an even layer of the Citrus and Horseradish sauce/crust over the scallops.

• Place on grill and cook for 6-8 minutes or until the sauce/crust is golden brown.

• In a large saute pan, heat the olive oil. Add the spinach and wilt for 3-4 minutes. Stir in the shallots and garlic. Season with salt and white pepper to taste.

• Mound the spinach in the center of the plate.

• Remove the scallops from the grill when done and carefully arrange the scallops around the spinach.

• Spoon the remaining sauce around the plate.

• Garnish with long chives and chopped chives.

• Serve