My old boss, Susan Feniger, is back on the front burner. She and Mary Sue Milliken were cheeky darlings in the 1980s and 1990s, among the few women chef/owners of upscale restaurants, authors of  two cookbooks, and stars of a Food Channel show, Two Hot Tamales. In the early 1980s, other than Chasen's and Musso & Frank's, there were few restaurants in Los Angeles with nationwide recognition until Wolfgang Puck opened Ma Maison. Susan worked the line there as a saute cook, leaving in 1980 to partner up with Mary Sue to open City Cafe. Susan opened "Susan Feniger's Street" last year without her long-time partner. Susan is the more ambitious—always willing to push ahead, take chances, and try one more time.

They opened City Cafe with a two-burner hot plate and an illegal hibachi in the alley with access to the single restroom through the tiny kitchen. Four years later, City Cafe became the Border Grill and City Restaurant opened nearby on La Brea. In the next ten years Feniger/Milliken opened Border Grill in Santa Monica, Cuidad in downtown Los Angeles, a Border Grill in Pasadena that didn't survive, and a Border Grill in the Las Vegas Mandalay Bay that is still going strong.

Susan is no novice when it comes to television appearances. Among other turns, Susan and Mary Sue appeared with Julia Child on Julia's PBS series, competed on Iron Chef America, and cooked a Mexican food segment on Good Morning America. This year Susan is back in full tilt boogy on Bravo's Top Chef Masters  competition. This series uses reality TV's scoldy, critical, judgmental four-star rating to eliminate those who can't take the heat in the kitchen. The losers go home, the winner goes on to compete in a future show. Susan was paired up with Chicago-based Tony Mantuano  to create a dinner designed to deliver the goods for a first date. Susan's contribution was Black Pepper Sauteed Scallops and Shrimp. We used to make a variation of this dish at the original Border Grill with turkey scallops but this more upscale version is even more delicious. Written recipes aren't included written in the Top Chef's website, but here's my recollection. Top Chef Masters airs on Wednesday nights, so check it out and see how far Susan gets.

Black pepper sautéed scallops and shrimp

• ½ lb. scallops
• ½ lb. 16/20 shrimp
• 2 Tbs. ginger
• 1 Tbs. minced garlic
• ½ cup chicken or fish stock
• 1 Tbs. oyster sauce
• 1 Tbs. soy sauce
• 1 tsp. sugar
• Juice of two limes
• 1/2 cup chopped cilantro
• 4 Tbs. cubed butter
• Herb salad: scallions or chives, cilantro and mint

Dry both scallops and shrimp thoroughly. Season both sides liberally with black pepper and Kosher salt.
Being careful not to crowd the pan, brown scallops two minutes per side and remove. Brown shrimp on both sides and remove from pan. Don’t let the shrimp cook so long that they curl up—cook until medium rare.
Add 2 Tbs. ginger, 1 Tbs. minced garlic, saute briefly.
Add to pan:
• 1/2 cup chicken stock
• 1 Tbs. oyster sauce
• 1 Tbs. soy sauce
• 1 tsp. sugar
• Juice of 2 limes
• Cilantro pieces

Bring back to heat, add butter and shut pan off. Combine butter with juices off heat, stirring quickly.
Plate scallops, shrimp, and coat with pan sauce.
Serve on herb salad: scallion/cilantro/mint.