Chef Freddy shows you how to combine scallops and salmon into one delicous recipe
INGREDIENTS 6 LARGE DIVER SCALLOPS (BISTRO) 1/2 POUND SMOKED SALMON 8 SLICES PRE-SLICED PROSCIUTTO 2 CUP AP FLOUR 1 CUP FRESH PARSLEY, FINELY CHOPPED SALT AND PEPPER-MILL 1 POUND OF ANGEL HAIR, BLANCHED 1 QUART LEMON ALFREDO SAUCE 12 PIECED PRE-GRILLED ASPARAGUS 1 CUP TOMATO CONCASSE (DICED FRESH TOMATO) BASIL OR PARSLEY OIL CHILI OIL
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