Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Sea Scallops sm Bunches radicchio or endive
2 1/4 lb Fresh Langistines, Shrimp, And
Or Prawns Iceberg lettuce (your
4 oz Snow peas -- julienned Preference)
1/2 c Julienned carrots Salt and Pepper
2 tb Vegetable oil 3/4 c Walnut oil
1 c Raspberry vinegar 2 tb Salad oil
1/2 Head Red leaf lettuce

NOTE: Heat serving plates then add the salad.

Place de-headed langistines in boiling water for 30 seconds. Drain,
and immediately plunge into a bowl of ice, pushing down in the ice to
stop the cooking process. Remove the shells from the tales. Wash and
drain lettuce. Blanch carrots and snow peas for 30 seconds in boiling
water. Drain and immerse in ice water to stop the cooking process.

For dressing; put 1 cup raspberry vinegar and a sprinkling of pepper
into a bowl. Whisk in walnut oil. Set aside.

Put 2 Tblsp. vegetable oil in a hot skillet and saute scallops and
langistines. When done place on a tray and set aside. In the same pan
saute the carrots and snow peas for 30 seconds. Pour dressing into
the pan and deglaze the pan.

To serve place mixed lettuces on the warmed plate. Add the shellfish
then pour vegetables and dressing over all. Repeat for other servings.

Chef: David Hunt, Auchterarder House, Auchterarder, Scotland

Source: World Class Cuisine 12/94 Typed for you by Marjorie
Scofield 3/19/95

Recipe By : Chef: David Hunt, Auchterarder House, Scotland

From: Marjorie Scofield Date: 03-26-95 (159) Fido:
Cooking

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