Spinach Pasta with Scallops
Ingredients
1 lb of scallops, cut into quarters | ||
6 tbs of butter | ||
2 red bell peppers, stemmed, seeded and cut into strips | ||
2 cups dry white wine | ||
1 and 1/2 cups whipping cream | ||
1/2 lb of spinach pasta |
- In a sauce pan bring 3 cups of water to a boil over high heat.
- Meanwhile melt, 3 tbs of butter in a large saute pan over medium high heat and add the peppers and cook until slightly soft. About 5 to 7 minutes.
- Remove from pan and set aside.
- Melt remaining 3 tbs of butter in a non stick saute pan and using medium high heat cook until opaque in the center. About 2 minutes.
- Remove from pan and set aside.
- Pour in wine and boil, uncovered, until reduced by half. About 12 minutes.
- Stir in cream and bring to almost to a boil, stirring often until reduced by about a third. About 5 minutes.
- Season with salt and pepper
- Meanwhile cook the pasta according to pasta directions.
- Drain and place in a bowl.
- Add sauce, peppers, and scallops and toss well.
No Comments