Always great seafood. Live on Chesapeake and prefer this to my local places. Very fair prices and great choices.
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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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