Scallops au Paul
Spatt's Restaurant - Machester, NH
 
 
Ingredients
 

Newburg Sauce
16-oz. Scallops
8-oz. Asparagus
6 Strips of Bacon
5-oz. Cooking Sherry
2 tsp Chives
2 Tbsp Sun Dried Tomatoes
½ Fresh Lemon Juice
2 cup cooked Rice Pilaf

  
Directions
 

Place scallops in a heated, UNOILED, medium skillet.

DO NOT TOUCH SCALLOPS.

When 1/3 of scallops turn white, ADD asparagus, bacon, sun-dried tomatoes, chives and sherry. Be careful of the flame. Toss and let simmer until scallops are tender. Add lemon and pour over rice.

Serves 2
   
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