Seafood Torcello
Olive Garden
Ingredients:

* 1 pound haddock fillets or other white fish
* 6 ounces minced clams; drained
* 6 ounces cooked shrimp
* 6 ounces crabmeat, picked over
* 6 ounces dry radiatore or spiral pasta, cooked and drained
* .
* Sauce
* 3 tablespoons butter
* 3 tablespoons plus 1 1/2 teaspoons all-purpose flour
* 2 1/4 cups whole milk
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 2 medium cloves garlic, minced
* 1/4 cup sherry
* 1 tablespoon parsley, chopped
* 2 quarts boiling, salted water

Preparation:
Preheat the oven to 400°. Line a baking sheet with foil and grease or
spray the foil with cooking spray. Bake the haddock, uncovered, for 5
to 6 minutes, just until fish flakes easily with a fork. Remove from
the oven. When cooled, break the fillets in half, lengthwise, then
break each half into approximately 1-inch pieces and set aside.

In a large heavy saucepan or Dutch oven, melt the butter over medium
heat; add the flour and cook for 2 to 3 minutes, whisking constantly.
Do not let the flour to brown. Add the milk and salt and cook just
until it begins to bubbly, whisking constantly. Remove from the heat
and keep warm. Heat the olive oil in a skillet pan over medium heat;
sauteé the garlic only until tender. Add the sauteed garlic to the
warm sauce. Add the sherry or wine to the pan in which the garlic was
sauteed, simmer over medium heat for 1 minute, then add to the warmed
sauce. Add the cooked pasta to the sauce. Place over low heat for a
few minutes, then add the cooked fish, seafood, and chopped parsley.
Blend thoroughly, heat through, and serve immediately.
Serves 4.

Bahama Breeze Restaurant Pan-Seared Sea Scallops

6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped

Heat 2 tablespoons olive oil in a saut? pan. Season scallops with
salt and pepper on both sides. Sear scallops for 3 to 4 minutes on
each side, (2 to 3 minutes if they are not jumbo-sized)<WBR>.

Saute 1 tablespoon garlic in olive oil for about 1 minute. Remove
from heat, then add butter; swirl butter into the garlic until it has
melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss
sauce with pasta. Keep warm until ready to serve.

Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons
garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to
combine.

Combine pasta mixture with scallops. Garnish with lemon juice mixture.