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Recipe Name: Venezian Scallops Servings: 4
2 pounds fresh sea scallops
1 large onion sliced thin
1/2 cup raisins
1/2 cup pine nuts
4 tablespoons butter
3 tablespoons flour
2 cups half & half
Saute the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half & half, raisins, and pine nuts. Salt to taste. Lower heat and simmer till reduced by half. Serve with polenta (we let ours chill overnight, then fry it in a little butter and top with grated cheese) and pepperonata (stewed tomatoes, bell peppers, and onions).
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