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Seafood: Scallops & Pasta in Fresh Tomato Cream Sauce

Source of Recipe

Betsy Burtis


List of Ingredients

1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 t 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


Recipe

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