| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 4 |
|
Green onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
lb |
Scallops |
| 2 |
tb |
Fresh basil; minced |
| 3 |
tb |
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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