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.
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