Ingredients:
2 tablespoons olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 (6 ounce) containers fresh raspberries
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup white sugar

Directions:
1. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook
until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a
simmer. Stir the raspberries into the sauce; cook until soft, about 3
minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well.
Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce
to a heatproof bowl; allow to cool to room temperature before serving, about
20 minutes.

Ingredients
2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed

Directions:

Heat butter in a sauté pan. Add garlic and green onions and sauté until
the aroma fills the air.

Add Kalamata olives and sundried tomatoes – cook for 30 seconds.

Add shrimp and scallops, salt & pepper and sauté until firm – do not
overcook.

Add lemon juice, clam juice and feta cheese – bring to a simmer.

Pour into heated serving dish.

Sprinkle with chopped parsley.

Serve with crusty bread.

2 tbsp. butter
4 green onions, chopped
1/4 lb. med. mushrooms, sliced
1 lg. carrot, shredded
1/2 c. milk
2 tsp. white wine or lemon juice
1 (1 oz.) pkg. white-sauce mix
1 lb. bay scallops
1 c. (4 oz.) shredded Swiss cheese
Chopped parsley
In 2 quart glass casserole, melt butter on high 1 minute. Add onions,
mushrooms and carrot; cover with plastic wrap – vent. Cook on high 3
minutes. Stir in milk, wine and white sauce mix until blended. Cover; vent;
cook on high 3 minutes, stirring once.

Stir in scallops; cover; vent. Cook on high 2 minutes. Add cheese; stir
until melted. Spoon into four large or eight small scallop shells. Garnish
with chopped parsley and, if desired, lemon twist. Makes 4 luncheon or 8
appetizer servings.