Scallops alla veneziana recipe
Scallops Alla Veneziana recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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 & half
This is one of our guests’ favorite dishes. It was taught to us by Giorgio’s mother, who was born and raised in the hills outside of Venice. The classic recipe actually calls for bacala or dried salted cod, but we have substituted scallops, which we find are more appealing to the American palate.
Saute the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half & half, raisins, and pine nuts. Salt to taste.
Lower heat and simmer till 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).
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