Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) Olive Oil

  2. 5 clove(s) Garlic , finely chopped 4 clove(s) Shallots , Chopped 2 cup(s) White wine

  3. 2 tablespoon(s) Fresh Parsley

  4. 2 tablespoon(s) Fresh Basil , plus sprigs for garnish 2 cup(s) Heavy Cream

  5. 1 1/2 pound(s) sea scallops

  6. 1 1/2 pound(s) Pasta or rice , cooked and drained 5 cup(s) Romano Cheese , Shreaded 1 teaspoon(s) Thyme , Chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saute paln. Cook garlic and shallot until translucent, about 2 minutes.

  2. Deglaze pan with wine. Add parsley, thyme and basil.

  3. Strain the reduction into a clean sauce pan and add the cream. Over low heat, let the sauce reduct to medium thickness.

  4. In the original sauce pan 2 tbs olive oil. Saute scallops, cook until opaque. Romove to a platter and keep warm.

  5. Add cream sauce to saute pan and toss drained pasta Transfer to a serving dish and sprinkle w/ cheese as a garnish. Garnish with basil sprigs.


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