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tuna    with    the teriyaki    mixture.

5. Place the tuna on a lightly greased, uncovered grill, and cook until the
   fish flakes easily with a fork (it can be light pink in the center). Turn once
   halfway through grilling.


6. Warm the peanut sauce over medium-low heat. Spoon the sauce over the
   tuna.


7. Garnish with the optional scallions. Serve.

Coquille St. Jacques

SERVINGS: 6

PREPARATION TIME: 35 min.

INGREDIENTS

1   pounds  scallops

1   bay leaf

Pinch   of  sea salt    and freshly ground  black   pepper

Pinch   of  dried   thyme

3   tablespoons butter

2   tablespoons minced  onion

1   cup sliced  mushrooms

3   tablespoons wholewheat  flour

¼   cup heavy   cream

2   tablespoons dry sherry

    cup buttered    breadcrumbs

    cup grated  Parmesan    cheese

DIRECTIONS

1. Preheat oven to 400°F.


2. In a saucepan, place 1 cup water, scallops, bay leaf, salt, pepper, and
   thyme. Heat over medium heat and bring to a boil. Let boil 5 minutes.


3. Drain scallops, discarding the bay leaf and reserving the broth, and set
   aside.


4. In a separate saucepan, heat the butter, onions, and mushrooms; cook for
   5 minutes. Add the whole wheat flour and 1 cup of the reserved broth to
   the mushroom mixture.