Sea scallops, large
Shallot or garlic
Heavy cream, 4 tbsp
One (8 oz) container of tomatillo sauce from Cinco de Mayo Salsas
Lightly dust sea scallops with flour and saute with a little butter and shallot or garlic. Lightly heat tomatillo sauce and heavy cream (do not bring to boil). Pour over scallops.
I served it over a bed of wilted spinach cooked in olive oil and garlic. The scallops go well with pasta as well.
Amazingly simple, no? ;)
|Scallops with Tomatillo Sauce from Cinco de Mayo Salsas|
Click here for more recipes using Cinco de Mayo Salsas, available at the Pittsburgh Public Market during the winter and all around town during the farmers market season.