Recipe

Scallops And Pasta With Fresh Tomato Cream Sauce Recipe

	Linebb956 / All my dishes 1 year ago Found this tucked in the back of an unused drawer... I used to make it all the time. It is so full of flavor, creamy and was asked for all the time by friends before we moved south... So glad I found it to share with you! Enjoy! Prep:15m Cook:2535m Servings:4	Linebb956
	italian easy fast fancy looking

Does this look good? Yeah! / Nope

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Ingredients

2 ripe tomatoes

1 gallon boiling water

1 1/2 pounds bay scallops

1 tablespoon butter

1/2 cup dry white wine

2 tablespoons minced shallots

1 tablespoon chives

1 teaspoon minced garlic

2 tablespoons minced red bell pepper

1/4 cup shredded fresh basil

1 cup heavy cream

2 cups cooked pasta shells

salt and pepper, to taste

Directions

Plunge the tomatoes into the water for 20 to 30 seconds or until the skin just begins to show a tiny split or two.

Remove and let cool for a second or two.

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 is for the acid, it won't react with glass.)

Rinse the scallops.

Heat the butter in a pan and add the scallops.

Cook and toss for a minute .

Add the wine, shallots, chives, garlic and bell pepper.

Cover the pan and let simmer for three minutes or until the scallops are just done.

Remove the scallops with a slotted spoon and set aside.

Add the basil to the liquid from the cooked scallops and put into a separate bowl.

Put the cream and chopped 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.

IF YOU USE REGULAR SCALLOPS... CUT IN HALF AS THEY ARE BIGGER.

Serve with freshly grated Parmesan cheese.I would serve it on the side if it was me.. I don't like cheese on lots of seafood dishes. it's just the way I was raised with Italian foods..

Enjoy!

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