Cooking with the Bubba: A series of original recipes #10- Scallops With Mushrooms In Green Sauce.

There's red sauce and there's white sauce. But lots of people overlook green sauce ,which can be made from lettuce, spinach, parsley or a combination of these and is popular on menus featuring the food of Spain . Here's an easy recipe to impress your friends..."Hey, you never made green sauce?".

Ingredients (serves 4): 1 lb. small scallops (bay or Argentine), 1 227 gr. package of fresh mushrooms, 1 large bunch of fresh spinach, 3 medium cloves of garlic (finely chopped), 3 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons flour, 1/3 cup chopped fresh parsley, 1 fish boullion cube in 2/3 cups water (or 2/3 cups chicken stock), 1/4 cup grated pecorino romano cheese, 1/2 teaspoon freshly ground black pepper. The fish boullion or chicken stock will provide salt but you may want to add more. Taste as you simmer and be your own judge.

Preparation: Rinse, drain and chop the spinach. Clean, dry and slice the mushrooms. Rinse and drain the scallops.

Cooking: Preheat a large frying or stir-fry pan, add the oil and garlic and sautee until golden. Now add the mushrooms, pepper and flour; crank up the heat and stir vigorously for two or three minutes while adding a splash of the stock.. Add the scallops and lemon juice, lower heat to medium and sautee for a few minutes while stirring. Now add the spinach and parsley, and the remainder of the stock. Sautee on medium low for 12 minutes, stirring ocassionally.

Serve: over pasta with your favorite salad. Pictured above, a whole wheat linguini. HOME