Scallops with Garlic in a tomato cream sauce

Scallops with Garlic in a tomato cream sauce

INGREDIENTS

• 1 pound of angel hair pasta

• 1 pound of bay scallops

• 2 shallots chopped

• 4 cloves of garlic chopped

• 3 Tbls of butter

• 1 Tbls of extra virgin olive oil

• 1 15 oz can of diced tomatoes

• 8 oz of heavy whipping cream

• 1/2 cup of freshly chopped parsley

• 1/4 tsp of salt

• 1/4 tsp of fresh ground black pepper

  PREPARATION

• In a heavy skillet heat the butter and olive oil.

• Sauté garlic and shallots for around 1 minute

• Add scallops and sauté around 2 minutes more. Not to long or scallops will end up tough and rubbery.

• Stir in tomatoes for about 2 minutes

• Add salt and pepper

• Stir in whipping cream

• Heat through until cream is thick and bubbly.

• Boil 4 quarts of water and cook pasta for about 3 minutes

• Drain pasta, plate and top with scallops and sauce.

• Sprinkle with fresh parsley.