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Scallops Alla Veneziana


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  • 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


Servings 4


Step 1

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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