Edwards Family Recipes

• 4 small-sized Yukon Gold potatoes
• Cooking oil
• Salt & pepper
• 1 medium-sized red onion, cut in half then into quarter-inch half moons
• 4 fresh rosemary sticks, each about six inches long
• 24 sea scallops, washed lightly and tag removed
• 2 tablespoons olive oil
• 1 teaspoon Montreal seasoning
• 1 pound fresh spinach leaves, stems removed, rinsed and dried
• 4 (3-ounce) smoked Surry Sausage links
• 2 vine-ripened tomatoes, cut into 8 wedges each
• 1 cup warm Honey French dressing
• 1 loaf warm, crusty French bread

1. Cut each Yukon Gold potato into 8 wedges, coat lightly with oil and season with salt & pepper

2. Lightly oil red onions and place with potatoes in a preheated 375-degree oven

3. Cook until potatoes are fork tender. This should be about 20 minutes

4. Remove from the oven and set aside at room temperature until time of service

5. The rosemary sticks need to be stripped of the actual herb by holding one end, and like a Christmas tree, pull back on the herb against the natural grain. The herb leaves will come right off. Save the herb for another recipe

6. Skewer 6 scallops onto each rosemary stick

7. Lightly roll in the olive oil and sprinkle all around with the Montreal seasoning

8. Place the scallops and sausage links on a hot grill until the sausage is comopletely cooked and the scallops are white. (Difficult to estimate time for cooking. It depends on the heat of the grill.)

9. In the center of the plate, place a generous amount of spinach leaves

10. Arrange four wedges of tomato, seasoned with salt & pepper, and the roasted potatoes and sweet onions

11. Take the cooked sausage and rosemary skewered scallops and place on top of the spinach salad

12. Drizzle with about 2 ounces of the warm Honey-French Dressing (recipe in Appetizers) and serve

13. Some crusty French bread would be a nice accompaniment for a great lunch