CRANBERRY SEAFOOD SAUTĖ Cranberry Balsamic Vinegar
¼ cup onion, minced
2 tablespoons butter
3 tablespoons Cranberry Balsamic Vinegar
¼ cup vegetable stock
12 ounces fresh bay scallops
8 ounces fresh tiny shrimp, cooked
¼ cup sour cream
1 tablespoon diced tomato
1 cup rice
2 cups water
1. Bring water to boil in a medium size pan, add rice and cook according to package directions.
2. While the rice is cooking; sauté onion and butter in a large skillet or wok about 3 to 4 minutes.
3. Add Cranberry Balsamic Vinegar, vegetable stock, scallops and shrimp and cook about 5 minutes, stirring often. Scallops should be opaque.
4. Stir in sour cream over low heat; add tomatoes at the last minute. Serve at once.
Options: Stir in 2 tablespoons of Shallot, Scallions and Leek Seasoning into rice water for a flavorful rice. Sprinkle a pinch of Seasoned Pepper into the seafood mixture for added zip.