← All recipes

Scallops and Pasta with Fresh Tomato Cream Sauce

Make Scallops and Pasta with Fresh Tomato Cream Sauce at home with Bay Scallops, Butter, Dry White Wine, Shallots, and Chives. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

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

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   Rinse the scallops.

5. 5

   Heat the butter in a pan and add the scallops.

6. 6

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

7. 7

   =2E

8. 8

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

9. 9

   Remove the scallops with a slotted spoon and reserve.

10. 10

    Put the liquid into a glass dish.

11. 11

    Add the basil to the liquid.

12. 12

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

13. 13

    Add the reserved liquid and reduce by half again.

14. 14

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

15. 15

    Serve with freshly grate d parmesan cheese.

16. 16

    Servings: 4