Food Buzz

Because maybe you do care what I had for lunch...

Monday, February 27, 2006

Seared scallops with vanilla sauce

1 pound sea scallops
1/2 cup butter
2 tablespoons minced onion
1 clove minced garlic

1 cup cream

1/2 teaspoon vanilla

1/2 pound angel hair pasta
parsley for garnish

Melt butter in 12-inch pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onions and garlic to pan and saute two minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened. Add scallops back to pan and stir. Serve over pasta. Sprinkle with fresh parsley.

For forbidden black rice I used sweet, small bay scallops instead of the larger diver scallops.

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