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

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.