Scallops with Garlic in a tomato cream sauce

Scallops with Garlic in a tomato cream sauce


  • 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


  • 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.



Leave a Reply


Your email address will not be published. Required fields are marked *