Bay Scallops and Pasta
Serve with freshly grated Parmesan cheese.
Serves: 4
Ingredients
2 ripe tomatoes
1 gal boiling water
1 1/2 lb bay scallops
1 Tbsp butter
1/2 cup dry white wine
2 Tbsps minced shallots
1 Tbsp chives
1 tsp minced garlic
2 Tbsps minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt and pepper
Method
- Plunge the tomatoes 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. 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.
