-
1
In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta.
-
2
Remove tough muscle from side of each scallop if necessary.
-
3
In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons.
-
4
Add cream and simmer until liquid is reduced by about half.
-
5
Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated.
-
6
(Sauce must not get hot enough to liquify.
-
7
It should be the consistency of hollandaise.)
-
8
Remove pan from heat and stir in lemon juice and salt and pepper to taste.
-
9
Pat scallops dry and season with salt and pepper.
-
10
In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking.
-
11
Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown.
-
12
Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown.
-
13
Transfer scallops to a bowl and keep warm.
-
14
Cook remaining scallops in remaining oil in the same manner.
-
15
Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander.
-
16
Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta.
-
17
Add any liquid accumulated in bowl of scallops and toss.
-
18
Divide pasta among 6 heated plates.
-
19
Arrange scallops on top of pasta and garnish with herbs.
