Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Scallops
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 t Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
2 c Cooked pasta shells
Salt & Pepper -- to taste
2 Ripe tomatos
1 Gallon boiling water
Plunge the tomatos into the water for 10 to 15 seconds or until the
skin just begins to show a tiny split or two. Remove and let cool for
a second or two and then peel the tomato under running water. Slice
into halves and gently squeeze the tomato to force out the seeds.
Chop the tomato quickly into a glass bowl until ready for use. (Glass
or glazed china is important because of the acid)
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 buy 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.
Servings: 4
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Per serving: 419 Calories; 26g Fat (59% calories from fat); 31g Protein;
10g Carbohydrate; 145mg Cholesterol; 357mg Sodium
