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Seafood: Scallops & Pasta for Two

Source of Recipe

Judy Hosey


List of Ingredients

3 tb Butter or margarine
4 Green onions chopped
2 Cloves garlic minced
1/2 lb Scallops
2 tb Fresh basil minced
3 tb Dry white wine
1/4 c Heavy cream or milnot
1/2 lb Angel hair or other thin pasta


Recipe

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.