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5. Add the heavy cream and cook, stirring until thick. Add the scallops and
   sherry, and mix together thoroughly. Transfer the scallops to a baking
   dish.


6. Mix the breadcrumbs and Parmesan cheese together, then sprinkle on top.
   Bake at 400°F for 15 minutes or until brown.

Grilled Sea Bass in Tomato Fondue

SERVINGS: 2

PREPARATION TIME: 20 min.

INGREDIENTS

3   medium  tomatoes,   diced

12  ounces  sea bass    (or other   similar fish)

Pinch   salt    and freshly ground  black   pepper

1   tablespoon  butter

1   clove   garlic, minced

1   large   onion,  chopped

2   teaspoons   lime    juice

1   tablespoon  mix of  fresh   basil,  sage,   tarragon,   and parsley

Lemon   wedge   (optional)

DIRECTIONS

1. Place the tomatoes in a bowl with hot water. Drain, and set aside.


2. Season the fish with salt and pepper.


3. Pan-fry the fish in the butter, 10 minutes on each side. Remove the fish to
   a plate, and cover with foil to keep warm.


4. Add the tomatoes, garlic, and onion to the skillet. Add the lime juice and
   herbs, and cook 4 minutes.


5. Spoon the tomato sauce over the fish; serve with a lemon wedge.

Bouillabaisse

SERVINGS: 3 to 4
PREPARATION TIME: 25 to 35 min.