Scallops & Pasta with Fresh Tomato Cream Sauce
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds | bay scallops |
|
| 1 | tablespoon | butter |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | tablespoon | chives |
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | tablespoons |
sweet red bell peppers
minced |
|
| ¼ | cup |
basil
fresh |
*
|
| 1 | cup | heavy whipping cream |
|
| ½ | cup |
tomatoes
chopped |
|
| 2 | cups |
pasta shells
cooked |
*
|
| 1 | x | salt and black pepper |
*
|
| 2 | each |
tomatoes
peeled, seeded and chopped |
|
| 1 | gallon |
water
boilling |
*
|
Trans-fat Free, Low Carb
Directions
Rinse the scallops.
Heat the butter in a pan and add the scallops.
Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper.
Cover the pan and let simmer for five minutes or until the scallops are just done.
Remove the scallops with a slotted spoon and reserve.
Put the liquid into a glass dish.
Add the basil to the liquid.
Put the cream and tomato into the pan and reduce over high heat by one half.
Add the reserved liquid and reduce by half again.
Add the pasta to this to heat through and then the scallops for just a minute.
Serve with freshly grated parmesan cheese.
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