Harvested from the ocean waters off the coast of Maine, all scallops have a succulent sweet texture and are 100% white meat. There are approximately 10-20 scallops in a pound, and they are perfect for steaming and broiling. They can also be sauteed, marinated, used in kabobs or just serve them with melted butter. Scallops are high in protein and low in fat. Scallops are an excellent commodity to any seafood dish.
Handling & Preparation
Sea scallops cook quickly, changing from a pearly translucent color to pure white. Try sauteing them with olive oil, lemon, and garlic for a delicious and quick entree.
Scallops With White Wine Sauce
- 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
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.