Title: Scallops and Pasta for Two
Categories: Seafood
Yield: 2 Servings

3	tb	Butter or margarine
4		Green onions; chopped
2		Cloves garlic; minced
1/2	lb	Scallops
2	tb	Fresh basil; minced
3	tb	Dry white wine
1/4	c	Heavy cream or milnot
1/2	lb	Angel hair or other thin pasta

Melt butter in large skillet and add green onions and garlic. Saute 30 seconds. Add scallops and basil and cook until scallops are heated through, just a minute.

Pour in wine. Cook over medium-low heat until wine is reduces by half, about 3-4 minutes. Stir in cream and heat until warmed through.

Cook pasta in salted, boiling water until al dente, maybe 3 minutes. Divide amoung 2 warmed plates. Spoon equal amounts scallop mixture over top.

FROM SOME NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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