Scallops and pasta with fresh tomato cream sauce

Yield: 4 servings

Measure Ingredient
1½ pounds Bay scallops
1 tablespoon Butter
½ cup Dry white wine
2 tablespoons Minced shallots
1 tablespoon Chives
1 teaspoon Minced garlic
2 tablespoons Minced red bell pepper
¼ cup Shredded fresh basil
1 cup Heavy cream
½ cup Chopped tomato *
2 cups Cooked pasta shells
\N \N Salt & Pepper
2 \N Ripe tomatos
1 \N Gallon boiling water

BASIC PEELED, SEEDED AND CHO

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

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)

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