Ingredients Jump to Instructions ↓

  1. 2 tbsp. butter

  2. 2 lbs. bay or sea scallops

  3. 2 shallots, finely chopped

  4. 2 c. white wine

  5. 1 c. heavy cream

  6. Salt and freshly ground black pepper, to taste

  7. 2 pkg. (8 oz. each) fresh angel hair pasta

  8. 1/4 c. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. If using sea scallops, halve them. In a large, heavy skillet, heat the butter and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don’t stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.

  2. Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.

  3. Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Dip a glass measuring cup into the pasta cooking liquid, remove 1/2 cup, and set the liquid aside.

  4. Drain the pasta and return it to its saucepan. Add a few tablespoons of the cream sauce and toss well. Add salt and pepper. Cover with a lid.

  5. Add the pasta cooking liquid to the cream sauce and scallops. Bring it just to a boil.

  6. Divide the pasta among 6 dinner plates or pasta bowls. Spoon some sauce and scallops onto each one, sprinkle with parsley, and serve at once.


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