Thursday, January 14, 2010

Pasta with scallops and wine sauce

I got this recipe a million years ago from my good friend Kathy. My children never liked it much when they were little, so Mike and I only had it occasionally until they got a bit older and their tastes changed a bit. Sometimes I forgot how much I loved this dish in between times!

It’s quick and easy, wonderful for scallop lovers (that was the sticking point for our kids!), and pretty healthy to boot!

Pasta with Scallops and Wine Sauce

12 oz cooked fettucine or penne

12 oz scallops
1/2 an onion, chopped
Clove of garlic, chopped fine
1 T butter
1/2 c dry white wine (cooking wine is fine)
1 t dried basil or 1 T fresh
1/2 t dried oregano or 1 T fresh
2 t cornstarch mixed with 1 T cold water
2 medium tomatoes, chopped
1/2 c fresh parmesan cheese, grated
Salt and pepper if desired

Thaw scallops if frozen, and halve any that are large. Start water boiling for the pasta and cook according to package directions while you make the scallop sauce.

In a large heavy sauce pan saute the onions and garlic in butter until tender but not browned. Stir in the wine and spices, and bring to a boil. Stir the cornstarch mixture into the boiling and cook for about two minutes, stirring. Lower the heat and add the tomatoes and scallops. Heat for a few minutes just to cook the scallops; don’t overcook them or they become tough.

Toss with the pasta and grated cheese and serve immediately. Add salt and pepper if needed.

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