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Since my Wife's family are watermen in the area. We like getting our seafood from The Crab Place. That means we don't have to bother relatives to send us s... More
Fresh scallops suit a variety of menus from traditional to
casual. Sweet and tender, they are delicious baked, sautéed, stir-fried, or marinated. They're an excellent source of vitamins, minerals
and high-quality protein, and extremely low in fat.
Heat a pan, season the scallops lightly and sear, in just a little oil or butter, for only 30 seconds on each side.
As soon as they turn opaque, they're done.
||Scallops With White Wine Sauce
|8 ounces pasta or rice
1 tablespoon unsalted butter
onion finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
¾ cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
½ pound sea scallops
Cook pasta or rice according to directions. In
a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid
until it starts to thicken. Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve
immediately over pasta or rice.
Yield: 4 servings
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