For 1 serving:

Olive Oil
Garlic Clove, crushed
3 Shrimp (16-20 Count)
5 Scallops
1 C White Wine
3 lg. Mushrooms, sliced
1 C Roma tomatoes, chopped
3 Green Onions, chopped
1 TBS Red Onion, chopped
Lemon Pepper
Garlic Butter

Make your own Garlic Butter: Mix together butter, garlic, and parsley flakes.

Put the olive oil and garlic in skillet. Saute the shrimp and scallops. Add the white wine, mushrooms, tomatoes, green onion and red onion.

Let simmer. Add lemon pepper and a little garlic butter. The garlic butter turns the wine into a light sauce.

For 1 serving:

1 Lobster Tail
1 C White Wine
1/2 tsp Garlic, crushed
Garlic Butter
1/2 C Bread Crumbs

Remove the lobster tail from the shell and place into a heated skillet of white wine and garlic.

Saute the tail for approximately 10 minutes. Add a little bit of garlic butter (see recipe above) to the sauce.

Place the shell of the tail into a microwave for 45 seconds. This turns the shell pink. Return the tail to the shell and sprinkle with bread crumbs.

For 1 serving:

1 Chicken Breast, boneless
1 C White Wine
2 TBS Olive Oil
1/2 tsp Garlic, crushed
4 Artichoke Hearts, quartered
3 Mushrooms, sliced
10-12 Capers
Garlic Butter

Saute the chicken breast in a skillet with the olive oil and garlic. Add the capers. When the chicken is half done, add the artichoke hearts and mushrooms.

Cook it until the chicken is done. Add the wine and a little bit of garlic butter (see recipe above). This will be runny, so add a large pinch of flour to thicken the sauce. Serve over Angel Hair.

Recipes by Tony Hicks