In a large heavy pan, saute scallops in Vermont Cultured
Butter with Sea Salt Crystals. When caramelized add peppers
and raisins and cook the mixture for 3 minutes.
Deglaze the pan with wine. Add curry and Vermont Crème
Fraîche.
Pour sauce on warm plates and place cooked scallops and
peppers on top of sauce.
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- 1 oz Vermont Cultured Butter with Sea Salt Crystals
- 1 lb scallops
- 1 red, green, yellow pepper cut in strips
- 1/2 cup raisins
- 1/4 cup white wine
- 1 tsp curry
- 1/2 (8 oz) container Vermont Crème
Fraîche
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