Raspberry Seafood Sauté

INGREDIENTS:

• 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

DIRECTIONS

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.