Tangy Scallops

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Serves 4 1 pound sea scallops 1 cup skim milk 6 teaspoons flour 2 tablespoons olive oil 1 clove garlic, chopped 1 cup Heartland Vineyards Catabara 3 D 4 cup shallots, chopped 3 tablespoons green onion, chopped 1 D 4 cup jalapeño peppers, chopped 2 teaspoons fresh parsley, chopped 1 lemon With cleaver, flatten scallops, dip in milk and roll in flour. Sauté scallops in olive oil and garlic for approximately 2 minutes. Transfer scallops to warm dish.

Pour white wine into skillet. Place shallots, green onion, jalapeño peppers and parsley into skillet with wine. Simmer for 1 minute, while stirring.

When done pour over scallops. Cut lemon and squeeze juice over scallops and serve. Jerome Welliver, President/Winemaker, Heartland Vineyards, Westlake Tangy Scallops Jerome Welliver was born and raised in Westlake.

He began his schooling in culinary arts under Chef Larry of the Chuck Muller Corporation. After leaving the restaurant business in 1988, Jerome went to college in Omaha, Nebraska to study the field of radiation protection. After nine years on the road with the Nuclear Physics Safety Department, Jerome decided to settle down with his first love, the hobby of wine-making.

Jerome 9s appreciation for wine started as a young child while helping ... more. less.

his great grandfather and father make wine. In 1997, an opportunity presented itself through the sale of the Dover Vineyards and in 1998 Heartland Vineyards was born. In June 2002, Jerome and his wife Jayne celebrated the birth of the newest addition to their family, Nathan J.<br><br> Welliver. Suggested OHIO PROUD Wine: Heartland Catabara

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