~~~PAN SEARED RASPBERRY  SCALLOPS~~~

This recipe, featured at our April Wine Dinner has been requested by many of our customers.
 

12 large Sea Scallops
1/4 cup Key West  Style Spice (By McCormick at Supermarkets)
2 oz. oil
4 oz. white wine

1.  Heat oil in cast iron pan.
2.  Dip one side of scallop in spice mix.
3.  Place spice side down in pan.
4 . Cook until scallop is dark brown, but not black.
5.  Turn over and add wine.
6.  Let stand for 5 minutes.


Raspberry Sauce

8 oz. Creme de Casis
1 tsp. Chopped Shallots
1 pinch of Dry Thyme
Juice from 1/2 lime

Place above ingredients in small pan.  Reduce by 1/2.  Remove from heat.

Add 1 stick of melted butter .

Serve sauce over Scallops.

Enjoy!