| 1/2 | lb | Bay scallops |
| 3 | | Egg whites |
| 1/2 | c | Heavy cream; divided |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 1 | ts | Lemon zest |
| 2 | tb | Freshly chopped dill |
| 1 | | Head Boston lettuce |
| 4 | | Butterflied rainbow or red trout, about 8 ounces each, all bones removed, 1 head attached |
| 1 | c | Dry white wine |
| 2 | tb | Tarragon vinegar |
| 3 | | Shallots; finely diced |
| 6 | tb | Very cold unsalted butter; cut into chunks |
| | Salt and white pepper to taste |
| 1/2 | c | Freshly diced ripe tomato |
| | Fresh dill weed; for garnish |
| | Diced tomato; for garnish |
| | Cooked fresh fettucine; tossed with |
| | Butter & poppy seeds; for accompaniment |
