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Scallops And Pasta With Fresh Tomato Cream Sauce

Scallops And Pasta With Fresh Tomato Cream Sauce is built on Bay Scallops, Butter, Dry White Wine, Shallots, and Chives. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 lb
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1
• 2 tbsp
• 1/4 cup
• 1 cup
• 1/2 cup
• 2
• 1 gal

Method (preview)

1. 1

   Rinse the scallops.

2. 2

   Heat the butter in a pan and add the scallops.

3. 3

   Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper.

4. 4

   Cover the pan and let simmer for five minutes or until the scallops are just done.

5. 5

   Remove the scallops with a slotted spoon and reserve.

6. 6

   Put the liquid into a glass dish.

7. 7

   Add the basil to the liquid.

8. 8

   Put the cream and tomato into the pan and reduce over high heat buy one-half.

9. 9

   Add the reserved liquid and reduce by half again.

10. 10

    Add the pasta to this to heat through and then the scallops for just a minute.

11. 11

    Serve with freshly grated parmesan cheese.

12. 12

    Servings: 4

13. 13

    Remove and let cool for a second or two and then peel the tomato under running water.

14. 14

    Slice into halves and gently squeeze the tomato to force out the seeds.

15. 15

    Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid)