SCALLOPS MARINARA

Scallops offer a truly different taste if naked and pampered in an Olive oil bath, perfumed by garlic and onion.  Do not overcook.

            1 pound bay scallops or sea scallops, cut into quarters
            1 small yellow onion, chopped
            1 clove garlic, crushed
            2 tablespoons Colavita Extra Virgin Olive Oil
            ¼ teaspoon dried sage or ¼ teaspoon chopped fresh sage
            ½ cup white wine
            4 fresh ripe plum tomatoes, chopped
            1 teaspoon lemon juice
            ½ teaspoon white pepper
            1 tablespoon chopped fresh Italian parsley
            Salt to taste (optional)


Serves 4

In a medium skillet, sauté the onion and garlic in the Colavita Extra Virgin Olive Oil until soft. Add the scallops and sauté lightly until opaque; do not overcook. Remove the scallops and keep warm.

Add the sage, wine, tomatoes, lemon juice, pepper, parsley, and salt to the skillet. Boil over high heat for 3 to 5 minutes until reduced slightly.

Return the scallops to the skillet, remove from the heat to marry with the sauce. Serve immediately.