Scallop, Corn And Tomato Pasta - cooking recipe

Ingredients

1 lb. fettucine
1 c. heavy cream
1 clove garlic, crushed through press
12 oz. bay scallops
1 c. chopped fresh tomatoes
1 c. fresh or frozen (thawed) corn kernels
1 c. chopped fresh basil

Preparation

Cook fettucine until al dente.
Meanwhile, heat cream and garlic to boiling in medium saucepan.
Add scallops and cook just until centers are opaque, 1 1/2 to 2 minutes.
Using slotted spoon, transfer scallops to bowl.
Continue to boil cream until thick enough to coat back of spoon, about 6 minutes.
Stir in chopped tomatoes and corn and cook until heated through.
Season to taste with salt and pepper.
Drain fettucine well and transfer to large bowl.
Add cream sauce, scallops and basil; toss well.
Serve at once.