Scallops And Pasta With Fresh Tomato Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Found this tucked in the back of an unused drawer... I used to make it all the time. It is so full of flavor, creamy and was asked for all the time by friends before we moved south... So glad I found it to share with you! Read more ! Enjoy! Ingredients:
2 ripe tomatoes |
1 gallon boiling water |
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 |
2 cups cooked pasta shells |
salt and pepper, to taste |
Directions:
1. Plunge the tomatoes into the water for 20 to 30 seconds or until the skin just begins to show a tiny split or two.
2. Remove and let cool for a second or two.
3. Peel the tomato under running water.
4. Slice into halves and gently squeeze the tomato to force out the seeds.
5. Chop the tomato quickly into a glass bowl until ready for use.
6. (Glass is for the acid, it won't react with glass.)
7. Rinse the scallops.
8. Heat the butter in a pan and add the scallops.
9. Cook and toss for a minute .
10. Add the wine, shallots, chives, garlic and bell pepper.
11. Cover the pan and let simmer for three minutes or until the scallops are just done.
12. Remove the scallops with a slotted spoon and set aside.
13. Add the basil to the liquid from the cooked scallops and put into a separate bowl.
14. Put the cream and chopped tomato into the pan and reduce over high heat buy one-half.
15. Add the reserved liquid and reduce by half again.
16. Add the pasta to this to heat through and then the scallops for just a minute.
17. IF YOU USE REGULAR SCALLOPS... CUT IN HALF AS THEY ARE BIGGER.
18. Serve with freshly grated Parmesan cheese.I would serve it on the side if it was me.. I don't like cheese on lots of seafood dishes. it's just the way I was raised with Italian foods..
19. Enjoy!
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