Melt butter in large skillet and add green onions and garlic. Saute 30 seconds. Add scallops and basil and cook until scallops are heated through, just a minute. Pour in wine.
Cook over medium-low heat until wine is reduces by half, about 3-4 minutes. Stir in cream and heat until warmed through. Cook pasta in salted, boiling water until al dente, maybe 3 minutes. Divide among 2 warmed plates. Spoon equal amounts scallop mixture over top.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 380 (42%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 94.3mg||29 %|
|Sodium 224.3mg||8 %|
|Potassium 986mg||26 %|
|Total Carbohydrate 96.5g||28 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 89.7g|
|Protein 36.5g||52 %|
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Calories per serving: 913
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