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STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill. STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill. Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion. Place in baking dish; heat in 350F oven. Top with Orange Garlic Butter.
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