| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 2 | Servings | |
INGREDIENTS
| 3 | T | Butter or margarine |
| 4 | Green onions, chopped | |
| 2 | Cloves garlic, minced | |
| 1/2 | lb | Scallops |
| 2 | T | Fresh basil, minced |
| 3 | T | Dry white wine |
| 1/4 | c | Heavy cream or milnot |
| 1/2 | lb | Angel hair or other thin |
| pasta |
INSTRUCTIONS
Melt butter in large skillet and add green onions and garlic. Saute 30 seconds. Add scallops and basil and cook until scallops are heated through, just a minute. Pour in wine. Cook over medium-low heat until wine is reduces by half, about 3-4 minutes. Stir in cream and heat until warmed through. Cook pasta in salted, boiling water until al dente, maybe 3 minutes. Divide amoung 2 warmed plates. Spoon equal amounts scallop mixture over top. FROM SOME NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 914
Calories From Fat: 303
Total Fat: 34.3g
Cholesterol: 87.6mg
Sodium: 872.8mg
Potassium: 608.9mg
Carbohydrates: 120g
Fiber: 4.9g
Sugar: <1g
Protein: 28.5g