Scallops and Deep Fried Squash Blossoms Stuffed with Lump Crab

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Jackie Lewandoski visits the Beaumont Inn outside of Dallas.  Executive Chef Jeff Huntzinger prepared Grilled Scallops with Deep Fried Squash Blossoms Stuffed with Lump Crab.

4 Scallops salt and peppered
Heat Pan and grill both sides

2 Squash Blossoms cleaned and dry
2 oz. crab meat
1/2 cup flour
1/2 cup ginger ale
pinch baking powder
Mix flour, ginger ale and baking powder in a bowl
Stuff blossom with crab meat
Dip blossom in mixture then deep fry.
Spinach Cream
1 cup fresh spinach
2 tablespoons cream
2 table spoons vegetable stock
Blend in blender

micro chives
globe of fire nasturtium
Alaska orange nasturtium