Copied By: LEHEY_GREG @ESSG
   SENT: 87-11-21  00:46
   FROM: KUCERA_MARK @PHOENIX
               SCALLOPS IN CREAM SAUCE WITH VEGETABLES
                        by Kucera_Mark

Easy and very tasty.

2 tablespoons butter
1 small leek julienned
1 carrot julienned
1 rib celery julienned
2 tablespoons minced shallots
1 & 1/2 lbs. sea scallops
1 cup dry white wine (the better the wine, the better the results)
1/2 teaspoon salt
white pepper (to taste)
1 cup heavy cream
3 egg yolks
1 teaspoon fresh lemon juice

1.  Melt 1 tablespoon butter, add leek, carrots & celery.  Saute
    until tender, not brown.
2.  Remove vegetables and add rest of butter and shallots.  Saute
    until translucent.
3.  Add scallops, increase heat and saute turning gently, about 3
    minutes.
4.  Add wine, salt & pepper, lower heat and simmer until cooked,
    about 3 to 5 minutes.
5.  Remove scallops from liquid and reduce liquid to one half.
6.  Beat cream and yolks in bowl and add slowly to liquid.  Stir
    slowly until warm and thickened.
7.  Stir in lemon juice and add scallops, then almost all vegetables.
    Heat while stirring and serve with remaining vegetables as
    garnish.
Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 91-09-05  17:30
   FROM: LATKA_PHIL @PLANO
     TO: DL.COSIG @ESSG
SUBJECT: COSIG:  Orzo with Scallops

Greetings again, Cosiggers!  Here is a recipie I tried the other night and
it is WONDERFUL; quite quick, light and easy, which is especially good for
those of us who are slightly cooking impaired...enjoy!

ORZO WITH SCALLOPS   Makes 3 or 4 servings

1/2 lb. orzo (rice-shaped pasta)
3 tablespoons olive oil
1/2 lb. tiny bay scallops, or large scallops cut into small pieces
2 cups cooked green peas, or frozen peas (thawed)
1/4 cup whipping cream
salt and freshly ground pepper
2 tablespoons chopped fresh chives or parsley

The scallop mixture doesn't take more than about 2 minutes to prepare, so
have all ingredients at hand when you start.  BEGIN by boiling the orzo in
lots of salted water.

Heat the oil in a large skillet (cast iron is best, or use heavy aluminum).
When it is just beginning to smoke, it's hot enough.  Immediately drop in
the scallops, then stir and toss rapidly for about 1 minute.  Add the peas
and toss for about 30 seconds more, to heat through.  Pour in the cream and
season to taste with the salt and pepper, then toss with the chives or
parsley.  Drain the pasta well and scoop onto a large platter or shallow
serving dish.  Pour scallop and pea mixture over the top-serve immediately!