INGREDIENTS:

• 1/2 cup dry bread crumbs

 • 1/2 teaspoon salt

• 1 pound sea scallops

• 2 tablespoons butter

• 1 tablespoon olive oil

 • 1/4 cup white wine or chicken broth

• 2 tablespoons lemon juice

 • 1 teaspoon minced fresh parsley

• 1 garlic clove, minced

 

 

DIRECTIONS:

 

In a large resealable plastic bag, combine bread crumbs and salt.

Add scallops, a few at a time, and shake to coat.

 

In a large skillet over medium-high heat, brown scallops in butter and oil for

1 1/2 to 2 minutes on each side or until firm and opaque.

 

Remove and keep warm.

 

Add the wine, lemon juice, parsley and garlic to the skillet; bring to a boil.

Pour over scallops.

 

Serve immediately.

 

Serves 3 - 4

 

 

 

 

 

Louisiana  Shrimp

 

 

INGREDIENTS:

• 1 pound butter, cubed

• 3 medium lemons, sliced

• 2 tablespoons plus 1 1/2 teaspoons coarsely ground pepper

• 2 tablespoons Worcestershire sauce

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon hot pepper sauce

• 2 1/2 pounds uncooked shell-on medium shrimp

 

 

 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

In a large saucepan, combine the first seven ingredients.

Bring to a boil.

Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

 

Place shrimp in a large roasting pan.

Pour butter mixture over top.

Bake, uncovered, for 20 to 25 minutes or until shrimp turn pink.

 

Serve warm with a slotted spoon.

 

 

Serves 10

 

 

 

 

 

Tarragon  Flounder

 

 

INGREDIENTS:
 

• 1/4 pound flounder fillets

• 1/4 cup chicken broth

• 1 tablespoon butter

• 1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

• 1/2 teaspoon ground mustard

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Place fillets in a greased 11 inch x 7 inch baking dish.

Combine remaining ingredients; pour over fish.

 

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

Remove to a serving plate with a slotted spatula.

 

Serve immediately.

 

 

Serves 1