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Venezian Scallops

Venezian Scallops

Preparation Time:
Cook time:
Yield: 4 servings


2 lbs Scallops
1 large Onion, sliced thin
1/2 cup Raisins
1/2 cup Pine Nuts
4 Tbsp Butter
3 Tbsp Flour
2 cups Half & Half
Salt, to taste


Sauté the sliced onions and scallops over medium heat, until golden brown. Stir-in flour. Add half & half, raisins, and pine nuts. Salt to taste. Lower heat and simmer till reduced by half.

Serve with polenta and pepperonata (stewed tomatoes, bell peppers, and onions).

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