MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Seafood LoCicero
  Categories: Seafood, Pasta, Sauces
       Yield: 4 servings
  
            -Waldine Van Geffen VGHC42A
      12    Mussels
       8    Clams
      12    Shrimp
       8    Scallops
       4    Pasta pancakes
       8 oz Ginger-pepper sauce
            Kiwi puree
            GINGER-PEPPER SAUCE
       1 oz Ginger root; chopped
       4 oz Yellow, green and red
            -peppers; chopped
     1/2 c  Marsala wine
     1/4 c  Light brown sugar
       1 oz Soy sauce
       1    Lemon; juice only
   2 1/2 c  Rich veal demi-glace or beef
            -broth
            KIWI PUREE
       4    Ripe kiwis
     1/2 c  Sugar
     1/4 c  White wine
     1/4 c  Water
            PASTA PANCAKES
     1/4 c  Cappellini
       2 oz Fresh basiil
       1 oz Green onion; chopped
     1/2 oz Pimentos
     1/2 oz Dried anise
            Salt and pepper to taste
       4    Eggs
       4 oz Parmesan cheese
       4 oz Bread crumbs
  
   In a sauce, reduce demi-glace (or broth) by half. In a separate pan,
   saute peppers and ginger with the brown sugar. Unglaze with the
   marsala wine and reduce until almost all liquid is gone. Add the
   broth. Reduce by half. Add soy sauce and lemon juice. KIWI PUREE-Peel
   
   and chop kiwi. Cook kiwi and sugar over a low flame until the sugar
   starts to break down. Deglaze with white wine. Reduce and add water.
   Reduce again by half. Puree and strain. PASTA PANCAKES-Cook
   cappellini until just a little past done. Drain pasta. In a mixing
   bowl, mix all ingredients thoroughly. Mixture should bind together;
   if not, add more bread crumbs. Press mixture into a lightly oiled 9
   pie pan. Freeze until firm. Remove and cut into 4 wedges. TO
   SERVE-Saute pancakes until golden brown on one side. Flip pancakes
   and bake in a 350~ oven for 5 minutes. One hour before serving,
   marinate scallops and shrimp in a marinade of 1/2 C white wine and
   1/4 C lemon juice. Poach mussels and clams in white wine until done.
   Grill or saute shrimp and scallops until done. Cover 1/2 of each
   plate with 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate
   with a pasta pancake
   
   TIME:    05/31  3:23 PM
   
   TO:      SCOTT MEHL   (CFFM46C) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM
   VEGETABLE MEDLE
  
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