1/2 pound squash ( baby or cut up)

1/4 pound fillet of sole, cut in to thin strips

1/4 cup flour
1/4 cup cornstarch
1/2 cup dry breadcrumbs
1/2 tsp salt

1/2 pound scallops

1 TBL butter

1/4 cup white wine
1 tsp lemon juice
2 oz clam juice

2 TBL butter

Steam squash until just tender, just slightly undercooked. Set aside.

Dredge sole in the mixture of flour, cornstarch, breadcrumbs, and salt. Set aside.
Heat oil to 350 for later deep frying of the sole.

Sprinkle scallops with salt and pepper, and lightly dredge in flour.

Heat 1 TBL butter in a sauté pan. Add the scallops, shaking.
Add the white wine, lemon juice, and clam juice.
Whip in 2 TBL butter.
Add the squash.

Deep fry the sole. Serve as a garnish over the scallops and squash.