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