MSG 19209  FROM:     \NJ.NJ.RALPH          08 NOV 1984, 15:33
           NAME:     SCOTT_RALPH @NJ  EXP: 16 NOV 1984
           TO:       D DCOSIG [SUPPORT.GREG]
           SUBJECT:  When Lehey Talks, Everybody Salivates
Fellow Cosigites (Cosigum? Cosigi?):

Here's an exceptionally simple, but really tasty, recipe I made up
after eating something similar in a restaurant a couple of years ago:

Ingredients:

Some quantity of shellfish:
     Lobster is best (if a little expensive & perhaps overly rich)
     Bay Scallops (tasty and really cheap)
     Sea Scallops
     Shrimp
     A combination of the above works real good too

Some quantity of white wine:
     I've used many different varieties from very dry and cheap
     to decent Auslese.  It really doesn't seem to make much
     difference.  With the lobster go for something drier.

Some quantity of unsalted butter.

Some quantity of cream:
     Again, I've used both heavy & light.  It all depends on the
     variety of shellfish and the sweetness of the wine.  Generally,
     the heavy works best.

A little fresh chopped parsley.


Directions:

Cut shellfish into uniform pieces (Don't do this to the bay scallops,
they are just about the right size).  Saute in enough wine to about
half cover the shellfish for approx. 1-2 minutes.  Add butter (for a
pound of shellfish I use about 1/4 to 1/3 lb. of butter).  Add cream
until you get a nice smooth creamy (how redundant) consistency.
Continue to cook over low heat for a minute or two until the mixture
is warmed through.

That's it.  Serve in heated bowls with some sort of crusty bread
or rolls (french, sourdough rolls, brotchen, etc.).  Sprinkle a little
of the chopped parsley on each serving.  Definitely use a spoon rather
than a fork to consume!  Serve with the remaining wine.  A really
tasty meal all by itself or use as a hot appetizer.


Ralph Scott