Scallops Alla Veneziana

Scallops Alla Veneziana
Scallops Alla Veneziana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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-and-half

  • Salt to taste

Directions

Saute the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half-and-half, raisins, and pine nuts. Salt to taste. Lower heat and simmer until 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). This recipe yields 4 servings.

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