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Sink your teeth into these succulent scallops!

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Scallop Margarita with Tequila Ice, from 1789 in Washington, D.C.Betcha never had scallops like these! Here’s a fun, creative, and tasty way

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Scallop Margarita with Tequila Ice, from 1789 in Washington, D.C.

Betcha never had scallops like these! Here’s a fun, creative, and tasty way to serve scallops in a margarita or martini glass! Georgetown’s 1789 Restaurant knows how to put a “kick” to this seafood… add tequila! This recipe for Scallop Margarita with Tequila Ice is a great idea for your holiday parties. But remember you need to prepare the Tequila Ice and the Ancho Chili Puree a day in advance.

About the chef:

A native of New Bedford, Massachusetts, Doris Yvonne Lacoste grew up in a household that emphasized the importance of hospitality and good food. Lacoste’s college education included pre-med biology studies at the University of Rochester and a degree in French from University of California at Berkeley. She earned her graduate diploma at the La Varenne Cooking School in France.

In 1995 Ris Lacoste became the Executive Chef of 1789 Restaurant, bringing about an unprecedented level of success for this 42-year-old Georgetown landmark. Lacoste was named “Chef of the Year” in 1999 and 1789 Restaurant was chosen as “Restaurant of the Year” in 2000 by The Capital Restaurant & Hospitality Awards program in Washington, D.C. During her tenure, 1789 has maintained its DiRoNA Award-winning status as well. 1789 Restaurant received Wine Spectator’s Award of Excellencefor its noteworthy wine list from 2001 to 2004, and The Washington Postand Washingtonianmagazine both rank 1789 Restaurant as one of the best in the nation’s capital.

She has been guest chef at Greenbrier resort's La Vareene as well as Blackberry Farm in Walland, Tennessee, and chef for the James Beard Foundation Journalism Awards Dinner. Lacoste has been a featured chef for Gourmet magazine several times, and also won the D.C. Central Kitchen’s “Capital Bite Night” competition in 2004.

Scallop Margaritawith Tequila Iceis served at 1789 for $14. This recipe is meant to serve two.

Scallop Margarita with Tequila Ice

By Ris Lacoste of 1789 in Washington, D.C.

1789 Restaurant

1226 36thStreet, NW

Washington, D.C. 20007

202-965-1789

www.1789restaurant.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.