Ingredients
Scampi Francesco
3 lb  Scampi, fresh, peeled
Hacomat, to taste
Pepper, to taste
1/4 cup  Oil
3 1/2 oz  Shallots, finely chopped
1 tsp  Garlic, crushed
4 fl oz  Brandy
6 oz  Butter
2 oz  Lobster butter
10 oz  Hollandaise sauce
1/2 tsp  Tarragon, fresh, chopped
1/2 tsp  Dill, fresh, chopped
Cayenne pepper
Lemon juice

Hollandaise Sauce
1 1/2 lb Butter
1/2 gal  Milk, boiling
8 oz  Hollandaise sauce mix

Preparation
Scampi Francesco
Season scampi with salt and pepper. Sauté in oil. Add shallots and garlic. Flambé with Brandy, add the wine and cook until just done. Remove scampi from saute use and place on warm plates. Simmer butter and lobster butter for 2 minutes. Season with Hacomat, pepper, cayenne pepper and lemon juice. Blend in prepared Hollandaise sauce.

Hollandaise Sauce
Melt butter and add Hollandaise sauce, blending well. Add boiling milk. Bring to a boil again and simmer for 1 minute, stirring constantly.

Setting
Serve with rice.

Specialty Ingredients
#625 HACO-Swiss HOLLANDAISE SAUCE
#513 HACO-Swiss HACOMAT