Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Pine nuts (pignolia) 5 tb Butter
1 c Bread crumbs 2 ts Garlic; finely chopped
2 tb Parmesan cheese; grated 1/4 lb Bay scallops
Salt white pepper to taste 1/2 c Roma tomatoes; seeded dicd
1/2 c Flour 1/4 c Dry chardonnay
2 Eggs; beaten 8 Basil leaves; julienned
4 Snapper fillets; 8oz each

Coarsely chop the pine nuts in a food processor. In a medium-size
bowl, combine the pine nuts with the bread crumbs, Parmesan cheese,
salt and pepper. Place the flour in a large plate and place the eggs
in another medium-sized bowl. Dust the fillets with the flour, dip
in the eggs, and then dip in the pine nut mixture.

Melt 3 Tbsp of butter in a large skillet over medium heat; add the
fillets and fry until the centers of the fillets flake easily with a
fork, 3 to 4 minutes on each side. When the fillets are done,
arrange them on a large platter and keep them warm while preparing
the sauce.

In the same skillet, briefly saute the garlic; add the scallops and
tomatoes, then season with salt and pepper. Add the wine and bring
to a full boil. Cook until the liquid is reduced by half. Add the
basil and stir in the remaining 2 Tbsp butter. When the butter is
melted, remove from the heat. Spoon the sauce over the snapper or
serve on the side. ** Houston Chronicle - Food section - 9 August
1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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