Pasta With Scallop And Wine Sauce Recipe
Ingredients
| Scallops | 12 Ounce, frozen | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1 Tablespoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Cold water | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Tomatoes | 2 Medium, chopped | |
| 6 ounces hot cooked spaghetti, fettuccine, or linguine | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Snipped parsley | 2 Tablespoon | |
Directions
Thaw scallops, if frozen. Halve any large scallops. In a saucepan cook onion and garlic in butter or margarine till tender but not brown. Stir in wine, basil, salt, and oregano. Bring to boiling; add scallops. Return to boiling.
Meanwhile, stir together water and cornstarch. Stir cornstarch mixture into boiling scallop mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Scallops should be opaque. Stir in chopped tomatoes.
Toss hot cooked spaghetti, fettuccine, or linguine with scallop mixture, Parmesan cheese, and parsley.
Meanwhile, stir together water and cornstarch. Stir cornstarch mixture into boiling scallop mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Scallops should be opaque. Stir in chopped tomatoes.
Toss hot cooked spaghetti, fettuccine, or linguine with scallop mixture, Parmesan cheese, and parsley.
Chef
