Angel Hair Pasta with Seared Scallops | America's Test Kitchen

Ingredients

• 1 1/2 pounds sea scallops, about 30 to a pound, small side muscles removed (see illustration below)
• Salt and ground black pepper
• 1 1/2 tablespoons unsalted butter or olive oil
• 1 medium shallot, minced
• 1 1/2 ounces fresh ginger, peeled, sliced thin, and julienned
• 1 pound angel hair pasta
• 2/3 cup dry white wine
• 2 tablespoons white wine vinegar
• 1 cup heavy cream
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1/4 cup finely chopped chives, or 1/2 cup chopped scallion greens
• 2 plum tomatoes, peeled, seeded, and diced (optional)