"Recipes from the Chef's Kitchen"

Nick's Riverside Grille

3050 K Street NW
(At the Washington Harbour)
Washington, D.C.
(202) 342-3535

Carlos Mendes- Executive Chef

Ingredients:
1)   6 Shrimp (peeled and deveined)
2)   Olive Oil
3)   Butter
4)   2 Cloves of Garlic
5)   2 Artichoke Hearts
6)   1 Tablespoon of chopped Black Olives
7)   1 Tablespoon of Diced Tomatoes
8)   Chopped Basil
9)   Drop of Truffle Oil

Preparation:
1)   Saute the shrimp in the olive oil not cooking it completely.
2)   Add in the black olives, artichoke hearts and the butter.
3)   Cook until done.
4)   Before serving...add in the diced tomatoes, the chopped basil and the
       truffle oil.
5)   Serve!

Ingredients:
1)   4 Shallots - chopped
2)   1 cup of Champagne
3)   1 cup of Heavy Cream
4)   1/2 stick of Butter
5)   6 sea Scallops
6)   2 cups of fresh Spinach

Preparation:
1)   Saute the shallots in the champagne until the champagne has evaporated.
2)   Add in the cream and simmer (do not allow to boil.)
3)   When the cream is simmering,  add in the butter and stir.
4)   Saute the spinach and set aside on a plate.
5)   Pan sear the sea scallops.
6)   When scallops are done, top spinach with scallops and drizzle sauce over.
7)   Serve!

Good Eating!!!

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