Scallops With Pasta And Avocado - cooking recipe

Ingredients

3 Tbsp. light oil
3 Tbsp. unsalted butter
1 lb. sea scallops
4 c. well-drained, crushed canned tomatoes
1/2 c. whipping cream
2 tsp. sugar
salt and pepper
1 lb. cooked linguine
1 large ripe avocado, peeled, seeded and chopped
8 shallots, minced
8 green onions
2 garlic cloves, minced
2 tsp. dried basil
1 tsp. dried tarragon
1/4 tsp. dried thyme
1/2 c. dry white wine

Preparation

Heat oil and butter in a large nonaluminum skillet over medium heat.
Add scallops and saute until barely firm, about 2 minutes. Using slotted spoon, transfer to mixing bowl.
Increase heat to medium-high.
Add shallots and onions and saute until soft.
Stir in garlic and herbs; cook 1 minute.
Add wine and cook 2 minutes. Stir in tomatoes.
Increase heat to high and boil briefly until sauce is thick.
Stir in cream and sugar and cook another 20 seconds.
Season with salt and pepper.
Add to scallops, mixing gently.
Toss with hot pasta and divide equally among serving plates.
Top with avocado.
Scallops can be prepared one day ahead.
Reheat gently before adding pasta.