Scallops Alla Veneziana

By á-174942

Ingredients

• 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

Preparation

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.