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
¼ teaspoon dried sage
½ cup white wine*
6 ripe plum tomatoes, chopped
1 teaspoon lemon juice
½ teaspoon white pepper
1 tablespoon chopped fresh Italian parsley
Salt to taste (optional)
In a medium skillet, sauté the onion and garlic in 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.