Scallops and Pasta with Fresh Tomato Cream Sauce

* Exported from MasterCook Mac *

Scallops and Pasta with Fresh Tomato Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Scallops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 t Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
2 c Cooked pasta shells
Salt & Pepper -- to taste
2 Ripe tomatos
1 Gallon boiling water

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 an
d
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 importan
t
because of the acid)
Rinse the scallops. Heat the butter in a pan and add the scallops. Cook a
nd
toss for a minute and add the wine, shallots, chives, garlic, bell pepper
=2E
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 grate
d
parmesan cheese. Servings: 4



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Per serving: 419 Calories; 26g Fat (59% calories from fat); 31g Protein;
10g Carbohydrate; 145mg Cholesterol; 357mg Sodium