Sea Scallops

Sea 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

• 1 tablespoon unsalted butter

• ½ cup 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  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

Serves 2.