Comments: This sauce is great over broiled or grilled snapper or orange roughy.

1-1/4	cups	(10 tablespoons) butter or margarine
1/2	cup	chopped fresh parsley
1/3	cup	ground pecans
1	tablespoon	fresh lemon juice
2	tablespoons	finely chopped scallion tops
1/4	teaspoon	freshly grated nutmeg
1/2	teaspoon	hot pepper sauce
1-1/4	cups	pecan halves
1/4	cup	dry sherry

• Melt butter in a medium saucepan.
• Add parsley, ground pecans, lemon juice, scallion, nutmeg and hot pepper sauce.
• Simmer on low for 1 minute. Add pecan halves, tossing well with mixture.
• Turn off heat until ready to reheat and serve.