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 Wanchese 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
parsley, salt, pepper and scallops. Simmer the scallops
for about 2 minutes or until done. Serve immediately
over pasta or rice. Serves 2.
Type: Seashell Style: Folk Art Use: Home Decoration Product Name: Scallop sea shells Packing: In carton or as customer request MOQ: 100 kgs Color: Natural Color
1.Product: Sea scallops 2.Latin name: PATINOPECREN YESSOENSIS 3.IQF, moisture:86-88% 4.Size: 10/20,20/30pcs/lb 5.Packing: retail pack or bulk pack
1.product: Half shell sea scallops 2.Latin name: PATINOPECREN YESSOENSIS 3.IQF,with half shell& roe 4.Size: 7-8,8-9,9-10,10-12 cm 5.Packing: retail pack or bulk pack
1.Product: Sea scallops with roe on 2.Latin name: PATINOPECREN YESSOENSIS 3.IQF, Moisture:84-86% 4.Size: 20/30,30/40,40/60 pcs/kg 5.Packing: retail pack or bulk pack
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