• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scallops and Pasta with Fresh Tomato Cream Sauce

  • Recipe Submitted by on

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


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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