Scallops and Pasta with Fresh Tomato Cream Sauce
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Saved in 5 recipe boxes and 5 cookbooks
Saved in 5 recipe boxes and 5 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 1 1/2 | pounds | bay scallops | |
| 1 | tablespoon |
butter |
|
| 1/2 | cup | white wine | dry* |
| 2 | tablespoons | shallots | minced |
| 1 | tablespoon | chives | |
| 1 | teaspoon |
garlic |
minced |
| 2 | tablespoons | sweet red bell pepper | minced |
| 1/4 | cup |
basil |
fresh* |
| 1 | cup | heavy whipping cream | |
| 1/2 | cup | tomato | chopped |
| 2 | cups | pasta shells | cooked* |
| 1 | x | salt and black pepper | * |
| 2 | each | tomatoes | peeled, seeded and chopped |
| 1 | gallon | water | boilling* |
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.
First published: 1996-01-27 last updated: 2012-05-06
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