Serves
2
6
ounces Angel Hair pasta
1 tablespoon butter
1 tablespoon white onion, finely chopped
1 small garlic clove, minced
2 tablespoons dry white wine
1/2 cup heavy cream
1/4 teaspoon vanilla extract
salt to taste
white pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
6 large sea scallop, side muscle removed, patted dry
salt to taste
Thyme for garnish
Prepare pasta according to package direction.
In a skillet sauté white onion and garlic in butter over
medium high heat without browning until transparent.
Deglaze the pan with wine reducing to half. Add the
cream, reduce again by half; add the vanilla and salt to
taste.
In another skillet with oil and butter over high heat,
quickly sear scallops for 2 minutes each side, do not
overcook.
Spoon sauce onto plates; twirl pasta around a long-tined
fork (to make this job easier, I put one serving in a
teacup), slip off onto plates atop the sauce. Add 3 scallops
per plate, garnish and serve.
Wine recommendation: Champagne, Pinot
Grig
