Scallops and Pasta with Fresh Tomato Cream Sauce

Ready in 1 hour

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Ingredients

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1 ga Boiling water
1 c Heavy cream
1/2 c Dry white wine
2 Ripe tomatos
1 tb Butter
2 tb red bell pepper; Minced
Salt & Pepper; to taste
1 ts Garlic; minced
1 tb Chives
2 c Cooked pasta shells
1/4 c fresh basil; Shredded
1 1/2 lb Bay scallops
2 tb Shallots; minced

Original recipe makes 4

Servings  

Preparation

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) 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 Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis

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Calories Per Serving: 450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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