Angel Hair Pasta With Scallops

1. 1

   If using sea scallops, halve them.

2. 2

   In a large, heavy skillet, heat butter and saute scallops over high heat, shaking pan and tossing scallops often so they don't stick, for 2 minutes or until firm on the outside.

3. 3

   Remove from pan.

4. 4

   Add shallots and wine to pan; bring wine to a boil.

5. 5

   Let bubble vigorously until reduced by half.

6. 6

   Pour cream into pan with salt and pepper and simmer for 2 minutes.

7. 7

   Add scallops and any accumulated liquid.

8. 8

   Turn off heat and set sauce aside.

9. 9

   Bring large saucepan of water to boil.

10. 10

    Drop in pasta.

11. 11

    Cook for 3 minutes.

12. 12

    Dip cup into pasta and remove 1/2 cup of water and set aside.

13. 13

    Drain pasta.

14. 14

    Return to pan.

15. 15

    Add a few tablespoons of cream, salt and pepper and toss.

16. 16

    Cover.

17. 17

    Add pasta cooking liquid to scallop mixture.

18. 18

    Bring just to boil. Divide pasta among 6 pasta bowls.

19. 19

    Spoon sauce and scallops onto each.

20. 20

    Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.