Recipe - Scallops Newport

4 ounce Sea scallops
4 ounce Mushrooms
2 ounce Fresh spinach
2 ounce Smoked salmon
2 Fluid ounces beurre blanc
See recipe

NOTE: See the recipe for "Beurre Blanc (White Butter Sauce)" in this
cookbook.

Saute scallops. When ready, add mushrooms, spinach, and smoked salmon and
toss.

Add Beurre Blanc and toss well. Serve.

Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip