Scallops And Pasta With Fresh Tomato Cream Sauce
| 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)
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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