1/2 teaspoon lemon zest
3 tablespoons butter
2 1/2 cups cooked crabmeat
1/2 cup butter
2 quarts chopped rosemary
1 teaspoon salt
3 tablespoons olive oil
4 black peppercorns
7 bay scallops
In large resealable plastic bag, mix lemon zest, butter, crab, rosemary, salt, olive oil, peppercorns, and bay scallops. Seal bag, and crush wine.
Store crab in resealable plastic bag. Remove bay scallops from plastic bag, and stir into crab.