| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Pasta, Scallops |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Bay scallops |
| 1 |
tb |
Butter |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Chives |
| 1 |
ts |
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 |
ga |
Boiling water |
INSTRUCTIONS
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 and
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 important
because of the acid)
Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and
toss for a minute and add the wine, shallots, chives, garlic, bell pepper.
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 grated
parmesan cheese. Servings: 4
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”