A rich, light seafood dish complemented well with fresh asparagus spears and hollandaise sauce.  Makes 4 servings.

INGREDIENTS:   

    40 medium scallops                                             
    1/2 pound crabmeat  (picked through)                           
    3/4 pound fresh asparagus spears                               
    1 cup hollandaise sauce                                        
    I/2 cup scallion                                               
    1/4 cup minced shallots                                        
    1 tablespoon minced garlic                                     
    2 tablespoons butter                                           
    1/3 cup white wine                                             

DIRECTIONS:

1.  Melt butter in saute pan over medium heat, add shallots and garlic, saute 1 min.

2.  Add scallops and white wine and sautee until scallops are opaque.

3.  Remove from pan and keep warm.

4.  Add crabmeat and scallions to pan and saute on low till crabmeat is warmed through.

5.  While crabmeat is cooking, blanch asparagus in boiling water for two min.

6.  To serve, arrange asparagus on 4 plates in a fan pattern.

7.  Place 10 scallops over asparagus on each plate and place 1/4 of the crabmeat on atop the scallops.

8.  Top with 1/4 cup of the hollandaise sauce.

9.  Serve immediately.