Scallops and pasta for two
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| 4 | Green onions; chopped | |
| 2 | Cloves garlic; minced | |
| ½ | pounds | Scallops |
| 2 | tablespoons | Fresh basil; minced |
| 3 | tablespoons | Dry white wine |
| ¼ | cup | Heavy cream or milnot |
| ½ | pounds | Angel hair or other thin pasta |
Directions
Melt butter in large skillet and add green onions and garlic. Saute 30 seconds. Add scallops and basil and cook until scallops are heated through, just a minute.
Pour in wine. Cook over medium-low heat until wine is reduces by half, about 3-4 minutes. Stir in cream and heat until warmed through.
Cook pasta in salted, boiling water until al dente, maybe 3 minutes.
Divide amoung 2 warmed plates. Spoon equal amounts scallop mixture over top.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .