| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | American | 2 | Servings | |
INGREDIENTS
| 4 | oz | Sea scallops |
| 4 | oz | Mushrooms |
| 2 | oz | Fresh spinach |
| 2 | oz | Smoked salmon |
| 2 | Fluid ounces beurre blanc | |
| See recipe |
INSTRUCTIONS
NOTE: See the recipe for "Beurre Blanc (White Butter Sauce)" in this cookbook. Saute scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well. Serve. Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God will let you get away with it until suddenly . . .”