|1 large||Hand young spinach|
|½ pint||Fish stock|
|1 cup||Half-whipped double cream|
Slice the scallops in half-rounds and fry for a couple of minutes and keep warm.
Fry the spinach in a little butter - just for 20 seconds and place on your dish, with the scallops on top. For the cappuccino sauce heat the fish stock and whip in the cream and eggs until the mixture is all frothy.
Take your scallops, pour the sauce over and enjoy the taste of the sea.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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