Steak? Seafood? Desserts? I'm watching the cooking channel, and they have all these famous chefs talking about their favorite dishes. So what's yours? Mine would have to be this concoction from Scomas in San Francisco: SHELLFISH SAUTÉ SEC Prawns, Scallops, Lobster, and Crab Legs Scoma's Shellfish Sauté Sec. Seafood lovers rejoice! This delicious seafood recipe is a favorite of Scoma’s guests. It should be – it’s been on the menu for more than 35 of our 45 years! Here’s how to make it at home – quickly and simply. Serves two Prep time: 20 minutes Cook time: 10 minutes First we’ll need to make the sauce that we will add after we sauté the seafood. You can let that simmer while you prepare the other ingredients. Shellfish Sauté Sec Sauce Ingredients: 3 tablespoons clarified butter 3 tablespoons flour 2 ounces whole milk 2 ounces heavy cream 2 ounces clam juice 2 tablespoons jarred marinara sauce Procedure: 1. In a small sauce pan whisk butter and flour together over medium heat and cook for about three minutes. If flour starts brown then reduce heat. 2. Add the remaining ingredients and cook over medium-low heat until sauce gets thick enough to coat the back of a spoon (about 15 minutes). Make sure it doesn’t scorch the bottom of the pan. 3. Strain through a mesh strainer and keep warm. Shellfish Sauté Sec Ingredients: 2 ounces clarified butter 1/2 cup white mushrooms, thinly sliced 1/2 cup yellow onion, thinly sliced 2 large cloves fresh garlic, peeled and finely chopped 1 green onion cut into ¾” lengths 4 pieces 2-3 oz Atlantic lobster tails, deveined with the shell removed and the “tail” left on 8 (1/2 lb) “Dry Pack” sea scallops 6 (1/2 lb) pieces Black Tiger or similar shrimp, peeled and deveined 1/4 lb Dungeness crab leg meat 1/2 cup dry white wine 1 tablespoon lemon juice 3 tablespoons unsalted butter, cold 4 ounces Shell Sec Sauce Salt and pepper to taste Procedure: 4. Heat clarified butter in a large sauté pan over high heat (don’t heat butter to the point of smoking). 5. When butter is hot add the green onion, yellow onion, garlic, and mushrooms to sauté pan and sweat them until they start to get soft but not brown. 6. Add all seafood to the pan and cook for about 3 minutes. 7. Add the wine, lemon juice, and butter and cook for 2 minutes. 8. Reduce the heat and add the Shell Sec Sauce and cook for an additional minute. 9. Season to taste with salt and pepper. Serve over rice pilaf with a side vegetable or al-dente egg fettuccini. Wine suggestion: This dish goes great with a nice, well balanced white wine like Hess Su’Skol Vineyard Chardonnay.