Scallops with Tomato Cream Sauce Over Pasta

Scallops with Tomato Cream Sauce Over Pasta
Scallops with Tomato Cream Sauce Over Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    T. butter

  • EVOO

  • 1

    shallot, diced

  • 1

    garlic clove, minced

  • 1

    (15-ounce) can whole tomatoes, finely chopped (reserve 1/2 cup of juice from tomatoes

  • 2

    T. chopped fresh basil leaves

  • 2

    T. chopped fresh flat-leaf parsley

  • 2

    T. chopped fresh chives

  • 5-6

    leaves fresh oregano, chopped

  • 1/8

    teaspoon crushed red pepper flakes

  • 2/3

    cup white wine

  • 1/2

    cup clam juice

  • 1/4

    cup heavy whipping cream

  • 1

    tsp. tomato paste

  • 1/2

    cup grated Parmesan

  • Angel hair pasta

  • 1

    lb. scallops (approx. 3 per person)

  • Emeril's Essence seasoning

Directions

Heat 1 T. EVOO in large skillet, then add shallot, garlic and red pepper flakes and saute for 3-4 minutes. Add chopped tomatoes with juice and raise heat before you add wine. When skillet is very hot, add white wine and reduce by 1/2 - 3-4 minutes. Then add clam juice and do the same. Then add cream and tomato paste. Simmer over low heat until sauce has reduced and thickened, about 5 minutes, then add fresh herbs, reserving some for garnish. Season well with salt & pepper. Meanwhile, cook pasta in boiling salted water and drain, reserving about 1 cup of pasta water just in case. Season scallops with Essence and lightly salt. In a small skillet, heat 1 T. butter and 1 T. EVOO, then add scallops when pan is well-heated. Saute, turning once, for approx. 2 minutes per side. Toss pasta into sauce skillet and allow to cook for 1 minute together, adding pasta water if needed to create creamy sauce. Add Parmesan and stir through. Mound pasta on plates and top with 3 scallops per person, reserved herbs and more Parmesan. Serve immediately.

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