Scallops Alla Veneziana Recipe - Cooking Index
Scallops Alla Veneziana Recipe - Cooking Index
This is one of our guest's favorite dishes. It was taught to us by Giorgio's mother who was born and raised in the hills outside of Venice. The classic recipe actually calls for bacala or dried salted cod but we have substituted scallops which we find are more appealing to the American palate.
Type: Fish, Shellfish| 2 lbs | 908g / 32oz | Fresh sea scallops |
| 1 lb | 454g / 16oz | Onion - sliced thin (large) |
| 1/2 cup | 80g / 2.8oz | Raisins |
| 1/2 cup | 118ml | Pine nuts |
| 4 tablespoons | 60ml | Butter |
| 3 tablespoons | 45ml | Flour |
| 2 cups | 474ml | Half-and-half |
| Salt - to taste |
Saute the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half-and-half, raisins, and pine nuts. Salt to taste. Lower heat and simmer until reduced by half.
Serve with polenta (we let ours chill overnight, then fry it in a little butter and top with grated cheese) and pepperonata (stewed tomatoes, bell peppers, and onions).
This recipe yields 4 servings.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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