Scallops Bristol Perfect as an appetizer, or doubled, as an entrée. 1/4 lb. PanaPesca IQF Sea Scallops (20/30 count) 1 tbsp. unsalted butter 1 tbsp dry vermouth 4 oz. wild mushrooms, cleaned, stemmed and roughly chopped 2 oz. washed baby spinach leaves 2 oz. smoked salmon, torn roughly 2 fl. oz. beurre blanc Salt and freshly ground pepper to taste Over medium-high heat, render butter in heavy-bottomed skillet; add PanaPesca® IQF Sea Scallops, and pan sear until they are almost firm and opaque. Add vermouth, and reduce by 10%. Then add mushrooms, spinach, and smoked salmon and gently toss. Add beurre blanc and combine evenly. Season to taste. Serve at once. Yield: One Serving