*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Spinach, fresh
    1 1/2   lb           Salmon fillets -- skinless
    3       tb           Olive oil
    1       lg           Onion, yellow -- finely chopt
    2                    Garlic clove -- pressed
    3       tb           Lemon juice
    3       tb           Parsley, fresh -- minced
   Wash greens thoroughly and remove tough stems; cut
   leaves into thin strips and set aside.  Rinse salmon
   and pat dry.  Hold knife at an angle and slice salmon
   into 4 or 8 equal pieces.  Place each piece of fish
   between 2 pieces of waxed paper, the cut sides against
   paper, and pound gently with a mallet or rolling pin
   to create slices of even thickness (about 1/8 inch
   thick).  Season scallops of salmon with salt and
   pepper if desired.  Heat 2 tablespoons of the olive
   oil in a 5- to 6-quart pan over medium-high heat.  Add
   the onion and stir until tender but not brown, about 4
   minutes. Stir in the garlic and greens; cook,
   stirring, until the greens are just tender, about 3
   minutes. Transfer greens to a bowl and keep warm.
   Heat about 1 teaspoon of the remaining oil in the pan,
   or in a 10- to 12-inch frying pan, over medium-high
   heat.  Add scallops to pan in a single layer (you will
   cook salmon in several batches) and cook until edges
   turn opaque, 20 to 30 seconds.  Turn scallops and cook
   other side about 15 seconds. Lift cooked salmon from
   pan and keep warm.  Repeat with remaining scallops,
   adding additional oil if necessary to prevent
   sticking. When scallops are cooked, add the lemon
   juice to the pan and scrape the bottom of the pan with
   a wooden spoon to loosen browned bits. Stir in the
   parsley and set aside.  To serve, divide greens among
   warmed plates, top with 1 or 2 of the salmon scallops,
   pour the pan sauce over each serving.
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