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

Name: 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)

www.americastestkitchen.com

For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

Keywords

Fish & Seafood
Weeknight
Main Courses

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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)