Title: Scallops Newport
Categories: Shellfish American Mushroom Smoke Salmon
Yield: 2 Servings

4	oz	Sea scallops
4	oz	Mushrooms
2	oz	Fresh spinach
2	oz	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: Craig Schroeder Date: 14 Dec 96 National Cooking Echo Ä

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