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Scallops in Tomato Cream Sauce




Source of Recipe


Thanks to Zanti’s Trattoria


List of Ingredients





Ingredients:
16 Jumbo Dry Scallops
3-4 Fresh basil leaves
2 cups heavy cream
2 ounces olive oil
2 cloves garlic
Splash white wine
2 tablespoons tomato sauce
1/2 cup flour
3 large shitake mushrooms, sliced


Recipe




Preparation:
Dust scallops in flour. Sautee in 1 ounce of olive oil, until medium-rare. Remove from oil and set aside. In 1 ounce olive oil roast the whole garlic cloves until golden brown. Add sliced shitake mushroom, basil, white wine, cream and tomato sauce let boil until thickened. Salt and pepper to taste. Add scallops; cook low for about 30 seconds.

Arrange scallops on plate (4 per serving), cover with tomato cream sauce.