- 6
Ingredients
- 2 tbsp. butter
- 2 lb. bay or sea scallops
- 2 shallots, finely chopped
- 2 c. white wine
- 1/4 c. chopped fresh parsley
- 1 c. heavy cream
- Salt and freshly ground black pepper to taste
- 2 (8 oz.) pkg. fresh angel hair pasta
Preparation
Step 1
If using sea scallops, halve them. In a large, heavy skillet, heat the butter and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.
Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.
Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Dip a glass measuring cup into the pasta cooking liquid, remove 1/2 cup, and set the liquid aside. Drain the pasta and return it to its saucepan. Add a few tablespoons of the cream sauce and toss well. Add salt and pepper. Cover with a lid.
Add the pasta cooking liquid to the cream sauce and scallops. Bring it just to a boil. Divide the pasta among 6 dinner plates or pasta bowls. Spoon some sauce and scallops into each one, sprinkle with parsley, and serve at once. Serves 6.