Scallops And Pasta With Fresh Tomato Cream Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Bay scallops
1 tablespoon	15ml	Butter
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Chives
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Minced red bell pepper
1/4 cup	59ml	Shredded fresh basil
1 cup	237ml	Heavy cream
1/2 cup	31g / 1.1oz	Chopped tomato *
2 cups	474ml	Cooked pasta shells
		Salt and pepper
2		Ripe tomatoes peeled, seeded and chopped
1		Boiling water

Recipe Instructions

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.

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. (Glass or glazed china is important because of the acid)

Source:
Cooking Light, Jan/Feb 1995, page 81

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