Angel Hair Pasta With Scallops - cooking recipe

Ingredients

2 Tbsp. butter
2 lb. bay or sea scallops
2 shallots, finely chopped
2 c. white wine
1 c. heavy cream
salt and freshly ground pepper to taste
2 (8 oz. each) pkg. fresh angel hair pasta
1/4 c. chopped, fresh parsley

Preparation

If using sea scallops, halve them.
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.
Remove from pan.
Add shallots and wine to pan; bring wine to a boil.
Let bubble vigorously until reduced by half.
Pour cream into pan with salt and pepper and simmer for 2 minutes.
Add scallops and any accumulated liquid.
Turn off heat and set sauce aside.
Bring large saucepan of water to boil.
Drop in pasta.
Cook for 3 minutes.
Dip cup into pasta and remove 1/2 cup of water and set aside.
Drain pasta.
Return to pan.
Add a few tablespoons of cream, salt and pepper and toss.
Cover.
Add pasta cooking liquid to scallop mixture.
Bring just to boil. Divide pasta among 6 pasta bowls.
Spoon sauce and scallops onto each.
Sprinkle with parsley.