Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Sea scallops |
| 4 ounces | Mushrooms |
| 2 ounces | Fresh spinach |
| 2 ounces | Smoked salmon |
| 2 \N | Fluid ounces Beurre blanc |
| \N \N | 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: Marjorie Scofield Date: 10-08-95 (20:02) (160) Fido: Recipes