Instructions: Soak scallops in milk to ad a delicate seafood flavor to the sauce.

Place scallops in dish and cover with milk; refrigerate until thawed or for up to 8 hours. Drain, reserving milk; set scallops aside.

In 2-cup measure, microwave butter, garlic and green onion at HIGH, uncovered, for 1 1/2 to 2 minutes or until onions are softened, stirring once. Mix in flour, salt and pepper; microwave at HIGH for 30 seconds, stirring once. Stir in reserved milk; microwave at HIGH for 1 1/2 to 2 minutes or until thickened, stirring every minute. Stir in lemon juice and set aside.

Wash spinach; shake off water and place in 8-cup casserole. With just the water clinging to the leaves, cover and microwave at HIGH for 1 1/2 to 2 minutes or just until wilted.. Let stand for 1 minute.

Arrange scallops in 4-cup baking dish; sprinkle with lemon rind. Steam by covering with damp white paper towel and microwaving for 1 minute; turn scallops over and rearrange. Microwave at HIGH for 30 seconds to 1 minute longer or just until opaque. Let stand for 2 minutes; drain.

Drain spinach and spread on serving platter; arrange scallops on top.

Reheat sauce, if necessary, and pour over scallops.

Makes 4 servings of about 180 calories.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.