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Shrimp and Scallops Romanoff

  Melt butter in large skillet. Dredge shrimp in flour and place in skillet, adding scallops, pepper, garlic and salt. When nearly cooked, add the wine and lemon juice. Simmer for 1 minute and add cream, beaten egg and shredded cheese. When thickened and completely heated, pour over hot linguini. Serve with dollop of sour cream and dot center with caviar or olive. 1 lb. shrimp, peeled and deveined
1 lb. scallops
1/4 c. butter
flour for dredging
1/2 t. white pepper
clove of garlic, crushed
salt, if desired
1/2 c. white wine
1 T. lemon juice
1 c. cream
1 egg, lightly beaten
1/2 c. parmesan cheese, shredded
1/2 lb. linguini, cooked and seasoned
1/4 c. sour cream
1 T. caviar; black olive could be substituted

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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