Scallops With White Wine Sauce

Ingredients:
• 8 ounces pasta or rice
• 1 tablespoon unsalted butter
• 1/2 cup onion finely chopped
• 1 cup dry white wine
• 2 tablespoons white wine vinegar
• 3/4 cup heavy cream
• 1 tablespoon finely chopped parsley
• Salt and pepper
• 1/2 pound sea scallops

Preparation Instructions:

Cook pasta or rice 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 or rice. Serves 2.

Fresh sea scallops can be stored in your refrigerator safely for up to three days and can be frozen for up to four months provided your freezer reaches a temperature well below zero. Fresh sea scallops can be sautéed, baked, broiled, or fried. When sautéing or frying scallops, pat them dry. Wait until your pan is hot so that when the scallops are added, they will sizzle. This will protect their delicate meat.

Sea scallops cook quickly, changing from a pearly translucent color to pure white. Try sautéing them with olive oil, lemon, and garlic for a delicious and quick entrée.