Side Pannel
Scallops and Pasta with Fresh Tomato Cream Sauce
Scallops and Pasta with Fresh Tomato Cream Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Seafood
Ingredients List
- 1 1/2 lb Bay scallops
- 1 tb Butter
- 1/2 c Dry white wine
- 2 tb Minced shallots
- 1 tb Chives
- 1 ts 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 ga Boiling water
Directions
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
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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