Scallops With White Wine Sauce

Scallops With White Wine Sauce

Ingredients:

8 ounces pasta

1 tablespoon unsalted butter

? cup onion finely chopped

1 cup dry white wine

2 tablespoons white wine vinegar

? cup heavy cream

1 tablespoon finely chopped parsley

salt and pepper

1 pound sea scallops

Directions:

Cook pasta  according to directions.

In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer.

Cook liquid until it starts to thicken.

Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta .

Serves 2.

Chesapeake Bay Crab Souffle

Chesapeake Bay Crab Souffle

Ingredients:

3 tablespoons butter

1 cup flour

1/4 teaspoons salt

1 teaspoon Old Bay Seasoning

1 cup milk

3 egg yolks, beaten

2 tablespoons chopped parsley

2 teaspoons grated onion

1 tablespoon lemon juice

1 pound jumbo lump crab meat

3 egg whites, beaten

Directions:

Melt the butter, and blend in the flour and seasonings.

Add the milk gradually and cook until thick and smooth, stirring constantly.

Stir a little of the hot sauce into the egg yolks and add them to remaining sauce, stirring constantly.

Add the parsley, onion, lemon juice and crab meat. Fold in the egg whites.

Place in a well-greased 1?-quart casserole. Place the casserole in a pan of hot water.

Bake in a moderate oven at 350 degrees for 1 hour or until souffle is firm in the center. Serve immediately.

Serves 6.