Three Chimneys Inn
Bed and Breakfast and Restaurants

Durham, New Hampshire

Specialty Recipe

Grilled Sea Scallops
in a Boursin Cheese
and Sun-Dried Tomato Sauce

Layne Thomas, Executive Chef

Ingredients:

3 pounds jumbo sea scallops (fresh)

1 Tablespoon lemon juice

2 ounces sun-dried tomatoes

4 Tablespoons shallots, minced

3 ounces boursin cheese

5 ounces heavy whipping cream

Salt and pepper to taste

2 Tablespoons olive oil

Julienne the sun-dried tomatoes. Add olive oil to a hot skillet and saute the shallots and julienned sun-dried tomatoes until shallots are translucent. Add the heavy cream and boursin cheese. Add salt and pepper as needed and reduce sauce until thickened, then remove from the heat. Toss the scallops with olive oil, lemon juice, salt, and pepper. Grill the scallops until the centers are no longer translucent. Place the sauce on the bottom of each plate and top it with the grilled scallops. A further option would be to toss fresh angel hair pasta with the sauce.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)