Instructions: *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before

2 tb Chopped shallot 2 tb Butter 1 c Dry white wine 1 c Heavy cream 2 c Milk (not skim or 2%) 3 tb Snipped chives 1 lb Scallops OR 1/2 lb Scallops AND ** 1/2 lb Lobster meat ** 1 ts White pepper (or to taste) Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar

In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and Sauté just until they firm up slightly, about 30 seconds. then add the peppers and Sauté about 1 minute more.

"Excellent chowder for the holidays. This recipe can also be made with other seafood."

I am shocked this does not have more reviews. I love this. Ive made it about 10 times in the past 2 years and all the time it comes out delicious. Everyone who loves seafood just wolfs it down. Even those who are not wild about seafood and mushrooms have admitted its delicious. I often add extra

When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.