New York - The Empire State, State flower: Rose

1. Jewish Egg Bread (Challah)
2. Apple Pie Ala Mode
3. Long Island Scallops
4. Chilled Vichyssoise
5. Watercress with Oil and Vinegar

Long Island Scallops - Serves 4

1-¼ lbs scallops
½ tsp salt
1/8 tsp pepper
3 Tbsp flour (about)
¼ cup fat (I use butter, olive oil or a mixture of the two.)
½ tbsp lemon juice
1 tsp parsley, minced.

Rinse scallops; drain and dry. If really large, slice across the grain to a thickness of about 5//8". Sprinkle with salt and pepper; coat lightly with flour. Heat Tbsp fat in a large sauté pan or skillet; when oil is hot but not smoking, add the scallops.

Saute slowly 4 to 6 minutes until tender and brown on all sides, adding more fat if needed.

Keep the flame low to prevent toughening.

Arrange on a heated platter. Brown the butter slightly in a butter warmer or small pan; add lemon juice and parsley and pour over the scallops. Serve immediately.

Click on State name...it will take you to its menu and recipes.