1/2 lb. scallops, poached
1 sm. can shrimp
1 c. cream
1/2 tsp. barbecue type sauce
1 tsp. lemon juice or to taste
1/2 tsp. prepared mild mustard
1/2 tsp. salt
1 hard-boiled egg

Slice scallops and roe into rounds. Chop hard-boiled egg white finely, then crumble the yolk and set aside for use as garnish. Whip cream, add sauce, lemon juice, mustard and salt. Fold shrimp and enough of their juice into the cream to make it thin enough to coat the scallops. Add the chopped egg white.

Just before serving, add the shrimp dressing to the scallops. Serve in cocktail glasses or on lettuce leaves. Garnish with a slice of lemon, orange or cucumber, a sprinkling of egg yolk and a sprig of parsley. Will serve up to 10 as an entree.