Angel Hair Pasta With Seared Scallops


1 1/2 pounds Sea scallops , about 30 to a pound, small side muscles removed (see illustration below)
Table salt and ground black pepper
1 1/2 tablespoons Unsalted butter or olive oil
Pasta and Remaining
1 Medium shallot , minced
1 1/2 ounces Fresh ginger , peeled, sliced thin, and julienned
1 pound Angel hair pasta
2/3 cup Dry white wine
2 tablespoons White wine vinegar
1 cup Heavy cream
1/2 teaspoon Table salt
1/8 teaspoon Ground black pepper
1/4 cup Finely chopped chives , or 1/2 cup chopped scallion greens
2 Plum tomatoes , peeled, seeded, and diced (optional)


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