Scallops, Oriental Serves 4

Arrange scallops in foil-lined pan. Combine honey, mustard, curry and lime juice. Brush over scallops. Broil 5 min. Turn and baste. Broil 5 min moreScallops2lb seaHoney0.25cMustard0.25cCurry Powder1TLime Juice1TScallops, Saffron w Red Pepper Puree Serves 4Place scallops in bowl and sprinkle w olive oil, saffron and 2 tsp tarragon leaves. Mix thoroughly and set aside. In heavy skillet, soften the shallots in vegetable oil. Sauté scallops briefly (2 min) and remove them. Keep warm. Add wine and pepper puree to pan. Reduce until the sauce has thickened. Season to taste. Cook capellini (3 min). Drain and place in heated bowl. Add butter and toss so strands do not stick together. Return scallops to sauce, heat through and sprinkle w remaining tarragon. Place mixture on top of pasta and serve.

Scallops 1.5lb bay
Olive Oil 2T
Saffron 0.25tsp
Tarragon 4t sp fresh
Pepper Puree, Red 0.5c
Shallot 2 minced
Vegetable Oil 1T
Wine, White 0.25c
Pasta, Capellini 1lb
Butter 1T