Sea Scallops

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

Serves 2

  • 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.

  1. 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.

  2. Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta

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