Ingredients
1 12 oz bag Small Scallops
1 bag Fresh Spinach
3/4 cup Heavy Whipping Cream
2 tbs Chopped Garlic in olive oil
1/4 cup chopped roasted red peppers
1/2 cup sauted mushrooms
2 tsp fresh dill
18 small greek pastry shells
1 tbs Habenero Tabasco Sauce
Preparation
Saute scallops, garlic and cream on med heat till scallops are mostly cooked (approx 2 mins). Add fresh spinach and mushrooms, cook till tender (approximately 1 1/2 mins. Stir regularly. Add roasted peppers and reduce heat to 3 on a standard setting. Add dill & Tabasco. Turn off heat. Allow mixture to cool slightly. Ladle by spoonful into pastry shells. Refridgerate. Serve chilled
