Angel Hair Pasta With Scallops - butter

Method

• If using sea scallops, halve them.
• In a large, heavy skillet, heat butter and saute scallops over high heat, shaking pan and tossing scallops often so they don't stick, for 2 minutes or until firm on the outside.
• Remove from pan.
• Add shallots and wine to pan; bring wine to a boil.
• Let bubble vigorously until reduced by half.
• Pour cream into pan with salt and pepper and simmer for 2 minutes.
• Add scallops and any accumulated liquid.
• Turn off heat and set sauce aside.
• Bring large saucepan of water to boil.
• Drop in pasta.
• Cook for 3 minutes.
• Dip cup into pasta and remove 1/2 cup of water and set aside.
• Drain pasta.
• Return to pan.
• Add a few tablespoons of cream, salt and pepper and toss.
• Cover.
• Add pasta cooking liquid to scallop mixture.
• Bring just to boil. Divide pasta among 6 pasta bowls.
• Spoon sauce and scallops onto each.
• Sprinkle with parsley.