Scallops With Piquant Tomato Cream(The Maine Course) - cooking recipe

Ingredients

1 lb. scallops
1 pt. heavy cream
1/2 c. hot Mexican salsa
1/2 lb. angel hair pasta
chopped parsley sprigs
lemon wedges (for garnish)

Preparation

Cook angel hair pasta according to package directions and toss with butter to coat.
Saute scallops in butter until firm, but not tough.
Stir in heavy cream and salsa.
Simmer until warmed through; sprinkle in chopped parsley and pour over cooked pasta. Garnish with parsley sprigs and lemon wedges.
Delicious!