Instructions: Place chopped spinach on paper towels and squeeze until spinach is barely moist. Set aside.

Melt margarine in a small saucepan over medium low heat. Add flour,
nutmeg and red pepper; cook 1 minute, stirring constantly with a wire whisk.

Gradually add milk stirring with a wire whisk until smooth. Reduce heat to
low and cook 5 minutes or until slightly thickened, stirring constantly.

Remove from heat, and add swiss cheese, stirring until melted.

Coat a medium-sized nonstick skillet with cooking spray; place over
medium-high heat until hot. Add spinach and scallops; cook 6 minutes or until scallops are done; stirring frequently. Drain.

Spoon 1/2 cup scallop mixture into each of 4 ramekins coated with cooking spray. Spoon 2 tablespoons plus 1 teaspoon of swiss chees mixture over each serving. Combine Parmesan cheese and breadcrumbs; sprinkle evenly
over each serving. Place ramekins on a baking sheet. Broil 5 1/2 inches from heat for 1 minute or until lightly browned.

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