Scallops & Pasta With Fresh Tomato Cream Sa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Bay scallops,
1 tbsp: Butter,
1/2 cup: Dry white wine,
2 tbsp: Minced shallots,
1 tbsp: Chives,
1 tsp: Minced garlic,
2 tbsp: Minced red bell pepper,
1/4 cup: Shredded fresh basil,
1 cup: Heavy cream,
1/2 cup: Chopped tomato *,
2 cup: Cooked pasta shells,
Salt & Pepper,
BASIC PEELED, SEEDED AND CHO
2: Ripe tomatos,
1 Gallon: boiling water,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp