Canter-Berry Scallops 2T butter 1/3 cup CANTER-BERRY FARMS BLUEBERRY VINEGAR 1 1/2 lb fresh scallops 3T sour cream In a sauce pan heat butter and Blueberry Vinegar. Immediately add rinsed scallops and continue on high heat for approximately 5 minutes until scallops turn white. Remove from heat and stir in sour cream . Serve over hot fettuccine. For a variation try adding shallots and mushrooms.

© Canter-Berry Farms. All rights reserved.