Capt. Wells Brand Scallops | Seaford, Virginia

Creamy Scallops with White Wine Sauce

2 tablespoons unsalted butter
1 cup shallots, finely chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoons finely chopped parsley
Salt and pepper
1 pound Capt. Wells fresh sea scallops

In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice.

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