Canestrelli alia Marinara

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

Serves 4

In a medium skillet, saut� the onion and garlic in Colavita Extra Virgin Olive Oil until soft. Add the scallops and saut� 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.