Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Penne pasta |
| 2 ounces | Unsalted butter; melted |
| 2 tablespoons | Plus 2 tsp. olive oil |
| 2 tablespoons | Dry vermouth |
| 1 tablespoon | Lemon juice |
| 2 tablespoons | Shallots; chopped |
| 1½ teaspoon | Garlic; minced |
| 1½ tablespoon | Parsley; chopped |
| 1 pounds | Bay scallops |
Prep: 10 min, Cook: 5 min.
Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente.
Drain and keep warm. Turn on broiler. Combine remaining ingredients, except scallops, in a bowl. Season with salt and pepper to taste. Mix well.
Arrange scallops in a broiler proof dish. Pour butter mixture over scallops and toss. Broil 3-4 minutes. Turn and broil 2-3 minutes. Serve over pasta.
Posted to recipelu-digest by molony <molony@...> on Feb 20, 1998