Scallops And Pasta With Fresh Tomato Cream Sauce

Course : Seafoods
Serves: 4
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1 1/2 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon chives
1 teaspoon minced garlic
2 tablespoons minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
1/2 cup chopped tomato *
2 cups cooked pasta shells
1 teaspoon salt and pepper
2 medium ripe tomatoes -- peeled, seeded and chopped
1 gallon boiling water

Preparation / Directions:

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. Plunge the tomatoes 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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