1 oz Vermont Cultured Butter with Sea Salt Crystals
1 lb scallops
1 red, green, yellow pepper cut in strips
1/2 cup raisins
1/4 cup white wine
1 tsp curry
1/2 (8 oz) container Vermont Crème Fraîche
In a large heavy pan, saute scallops in Vermont Cultured Butter with Sea Salt Crystals. When caramelized add peppers and raisins and cook the mixture for 3 minutes.
Deglaze the pan with wine. Add curry and Vermont Crème Fraîche.
Pour sauce on warm plates and place cooked scallops and peppers on top of sauce.
Garnish with choice of either mango slices, anise or paprika.
Serves 4, Preparation: 10 min,
Cooking: 10 min