Ingredients

1 (10 oz.) boneless trout
4 oz. bay scallops
1/2 tsp. chopped shallot
1 slice peeled lemon
1/2 oz. clarified butter
2 oz. white wine
Salt and pepper

Cooking Instructions

1. Put trout skin down on broiler pan. 2. Sprinkle with shallot. 3. Place slice of lemon beneath head. 4. Cover center of fillets with scallops. 5. Pour butter over scallops. 6. Pour white wine over scallops. 7. Add salt and pepper to taste.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)