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Scallops and Pasta with Fresh Tomato Cream Sauce

An italian recipe for Scallops and Pasta with Fresh Tomato Cream Sauce, made with Butter, Red Bell Pepper, Heavy Cream, and Cooked Pasta Shells. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 cup
• 2 cup

Method (preview)

1. 1

   Remove and let cool for a second into a glass bowl until ready for use. (Glass or glazed china is importan t because of the acid)

2. 2

   Rinse the scallops.

3. 3

   Heat the butter in a pan and add the scallops.

4. 4

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

5. 5

   =2E

6. 6

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

7. 7

   Remove the scallops with a slotted spoon and reserve.

8. 8

   Put the liquid into a glass dish.

9. 9

   Add the basil to the liquid.

10. 10

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

11. 11

    Add the reserved liquid and reduce by half again.

12. 12

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

13. 13

    Serve with freshly grate d parmesan cheese.

14. 14

    Servings: 4