Scallops & pasta with fresh tomato cream sa
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Scallops & pasta with fresh tomato cream sa
  Scallops    Pasta    Italian    Shellfish    Creams  
Last updated 6/12/2012 1:22:22 AM. Recipe ID 54968. Report a problem with this recipe.
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      Title: Scallops & pasta with fresh tomato cream sa
 Categories: Italian, Shellfish
      Yield: 4 Servings
 
  1 1/2 lb Bay scallops
      1 tb Butter
    1/2 c  Dry white wine
      2 tb Minced shallots
      1 tb Chives
      1 ts Minced garlic
      2 tb Minced red bell pepper
    1/4 c  Shredded fresh basil
      1 c  Heavy cream
    1/2 c  Chopped tomato *
      2 c  Cooked pasta shells
           Salt & Pepper

MMMMM----------------BASIC PEELED, SEEDED AND CHO---------------------
      2    Ripe tomatos
      1    Gallon boiling water
 
  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.
  Servings: 4
  
  Plunge the tomatos 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)
 




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Recipe ID 54968 (Apr 03, 2005)

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