How To make Scallops and Pasta with Fresh Tomato Cream Sauce
How To make Scallops and Pasta with Fresh Tomato Cream Sauce
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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 1/2 c Chopped tomato * 2 c Cooked pasta shells Salt & Pepper
BASIC PEELED, SEEDED AND CHO:
2 Ripe tomatos 1 Gallon boiling water 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 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)
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Butter + Tomatoes = The Most Underrated Combination. Ever.
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