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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Pasta, Scallops, Seafood 4 Servings

INGREDIENTS

1 1/2 lb Bay scallops
1 T Butter
1/2 c Dry white wine
2 T Minced shallots
1 T Chives
1 t Minced garlic
2 T 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 gl 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>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 221
Total Fat: 25.1g
Cholesterol: 89.1mg
Sodium: 57.3mg
Potassium: 225.8mg
Carbohydrates: 6g
Fiber: 1.8g
Sugar: <1g
Protein: 2.5g


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