Angel Hair Pasta With Scallops

• 2 Tbsp. butter
• 2 lb. bay or sea scallops
• 2 shallots, finely chopped
• 2 c. white wine
• 1 c. heavy cream
• salt and freshly ground pepper to taste
• 2 (8 oz. each) pkg. fresh angel hair pasta
• 1/4 c. chopped, fresh parsley

1. If using sea scallops, halve them.
2. 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.
3. Remove from pan.
4. Add shallots and wine to pan; bring wine to a boil.
5. Let bubble vigorously until reduced by half.
6. Pour cream into pan with salt and pepper and simmer for 2 minutes.
7. Add scallops and any accumulated liquid.
8. Turn off heat and set sauce aside.
9. Bring large saucepan of water to boil.
10. Drop in pasta.
11. Cook for 3 minutes.
12. Dip cup into pasta and remove 1/2 cup of water and set aside.
13. Drain pasta.
14. Return to pan.
15. Add a few tablespoons of cream, salt and pepper and toss.
16. Cover.
17. Add pasta cooking liquid to scallop mixture.
18. Bring just to boil. Divide pasta among 6 pasta bowls.
19. Spoon sauce and scallops onto each.
20. Sprinkle with parsley.

butter, shallots, white wine, heavy cream, salt, fresh angel hair pasta, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816000 (may not work)