Chesapeake Bay Crab Pizza

Chesapeake Bay Crab Pizza

 Ingredients:

1 store-bought pizza crust (such as Boboli)

8 ounces ricotta cheese

1 cup mozzarella, finely grated

2 roasted garlic cloves

1 teaspoon Old Bay Seasoning

1 pound jumbo lump crabmeat, picked over for shells and cartilage

1 cup sun-dried tomatoes, finely chopped or 4 fresh plumb tomatoes, cored, seeded, and roughly chopped

Directions:

Preheat the oven to 400 degrees with an oven rack placed in the middle.

In a small bowl, combine the ricotta cheese, garlic, salt, and crabmeat. Mix until well combined.

Spread the sun-dried or plumb tomatoes over the pizza, leaving a half-inch crust. Spoon the crab cheese mixture over the tomatoes.

Bake the pizza for 10 minutes or until golden brown. Serve immediately.

Makes 2 servings.

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.