For The Love Of Scallops And Garlic – Scallops And Garlic In A Tomato Cream Sauce

What would a singer be without his voice? What would an artist be without his paints?
What would Italian food be without garlic? A world without garlic is like a day without sunshine. The trees just wouldn’t grow and the flowers wouldn’t bloom.

I couldn’t image making an Italian dish without garlic. Garlic is an essential ingredient that should never be avoided. I usually dab a little behind my ears before cooking, it seems to make the dish turn out better. “Italian perfume” always gets me in the mood to eat.

Garlic has been enjoyed for six thousand years. Ancient Egyptians worshipped it and Romans and Greeks revealed in it. Although American’s adopted garlic late in the twentieth century, it is now widely used in every major recipe throughout the country.

A recipe without garlic is just plain ordinary food. Unless you’re a dessert, though garlic ice cream doesn’t sound too bad does it?

The succulent combination of scallops and garlic is just too much to ask for. Inside fancy fan shaped shells lay these sweet and tender morsels of meat. Whether broiled, fried or baked, scallops make a wonderful dinner any time of the year.

To celebrate this delicious combination of scallops and garlic, I would like to share with you one of my favorite family recipes “Scallops and garlic in a tomato cream sauce”. I make this dish at least three times a year or when I’m in the mood for something elegant and delicious.

Scallops and garlic in a tomato cream sauce

Ingredients

• 1 pound of angel hair pasta

• 1 pound of bay scallops

• 2 shallots chopped

• 4 cloves of garlic chopped

• 3 Tbls of butter

• 1 Tbls of extra virgin olive oil

• 1 15 oz can of diced tomatoes

• 8 oz of heavy whipping cream

• ½ cup of freshly chopped parsley

• ¼ teas of salt

• ¼ teas of fresh ground black pepper

Preparation

• In a heavy skillet heat the butter and olive oil.

• Sauté garlic and shallots for around 1 minute

• Add scallops and sauté around 2 minutes more. Not to long or scallops will end up tough and rubbery

• Stir in tomatoes for about 2 minutes

• Add salt and pepper

• Stir in whipping cream

• Heat through until cream is thick and bubbly.

• Boil 4 quarts of water and cook pasta for about 3 minutes

• Drain pasta, plate and top with scallops and sauce.

• Sprinkle with fresh parsley and serve.

It’s easy and delicious. Enjoy!