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Raspberry Seafood Sauté


  • 1/4 cup minced onion
  • 2 Tbsp. EVOO
  • 3 Tbsp. Raspberry Vinegar
  • 1/4 cup vegetable stock
  • 8 oz. fresh tiny shrimp, cooked
  • 8 oz. fresh scallops
  • 1/4 cup sour cream
  • 1 Tbsp. diced tomato
  • fresh raspberries as garnish


In a large skillet or wok, sauté onion in butter until transparent, about 3 to 4 minutes. Add vinegar, stock, shrimp and scallops and cook about 5 minutes, stirring often. Scallops should be opaque. Stir in sour cream over low heat; add tomato at the last minute. Serve at once. Garnish with fresh raspberries, if possible.

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