10 Days of Thanksgiving Recipes -- Day 8

It's appetizer day again today....seems that's all we eat! We have 2 recipes today, both of which are ideal for year round use. The 1st one is Scallops Sauce Verte, which is more of a salad than an appetizer and it will make a great addition to your Thanksgiving table. They also ...make a great luncheon salad on hot and humid summer days when you just don't feel like cooking.
The other is Parmesan Spinach Balls which are ideal as little 'candy poppers' as you're hanging around the kitchen watching everyone else cook! They are also great to make ahead, freeze and pop in the oven when someone pops over and you want a quick snack.
Best thing is, they both take such little effort to make!

Scallops Sauce Verte

1/2 Cup	Dry Vermouth	1/2	Onion, chopped
1	sprig of parsley	1	bay leaf
	salt and freshly ground pepper to taste
1 lb	Sea scallops, halved	1 Cup	Mayonnaise, approximately
1/4 Cup	Finely chopped parsley	1/2 Cup	Finely chopped spinach
1/4 Cup	Chopped chives or green onions	1 Tbs	Fresh dill

Directions: 1. In a saucepan heat the vermouth with the onion, sprig of parsley, bay leaf, salt and pepper. Add the scallops and simmer gently until tender, shaking the pan occasionally, about seven minutes. Drain and cool. 2. Meanwhile, blend the mayonnaise, chopped parsley, spinach, chives and dill. Add more mayonnaise, if desired. 3. Place the scallops in a bowl lined with lettuce leaves, cover with the green sauce and top with a sprinkling of additional finely chopped parsley. Chill.

 

Spinach Balls

2	10 oz pkgs, frozen spinach, thawed & drained	2 Cups	Italian style bread crumbs
1 Cup	Parmesan cheese	1/2 Cup	Butter, melted
4	Green onions, chopped	4	Eggs, slightly beaten
	Salt & pepper to taste

Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.