Shelly's Recipe

* PASTA & SCALLOPS*

Category: Pasta - Seafood

1 pound scallops
Old Bay Seasoning
12 oz spaghetti, fettuccine or linguine
1 large yellow onion, finely chopped
1 lb mushrooms, roughly chopped
4 garlic cloves, minced
1 (6 oz) can tomato paste
1 cup chicken stock or white wine
1 tbsp crushed basil or thyme leaves
1/2 cup heavy cream or whole milk
Chopped parsley for garnish
Olive oil/ Salt/ Pepper/ Butter

Bring a large pot with salted water to a boil. Add the pasta and cook according to package instructions. Drain reserving some of the liquid and rinse with cold water. Drizzle with olive oil and set aside.

Rinse and pat dry the scallops (they have to be really dry in order to brown correctly) and sprinkle with Old Bay Seasoning. Add some butter to a large skillet and melt. Place the scallops, in a single layer, in the pan and brown evenly on all sides. Remove from pan and set aside.

Add a couple tbsp olive oil and butter to your skillet. Add the onion and mushrooms and cook for 5 to 6 minutes until it softens scraping any scallop brown bits left behind. Add the garlic. Mix well. Cook for 1 to 2 minutes until fragrant. Add the chicken stock, tomato paste and basil. Season with salt and pepper. Bring to a boil and simmer for 20 minutes. Add the cream or milk. Return the scallops and pasta to the skillet. Mix well to coat all of the pasta. If necessary add some of the pasta liquid to the pan. Heat through and serve garnished with chopped parsley.