Scallops with Pasta and Avocado
Scallops With Pasta And Avocado is an impressive dinner. Made with 3 tbsp. light oil, 3 tbsp. unsalted butter, 1 lb. sea scallops, 4 c. well-drained, crushed canned tomatoes and 1/2 c. whipping cream, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat oil and butter in a large nonaluminum skillet over medium heat.
Add scallops and saute until barely firm, about 2 minutes. Using slotted spoon, transfer to mixing bowl.
Increase heat to medium-high.
Add shallots and onions and saute until soft.
Stir in garlic and herbs; cook 1 minute.
Add wine and cook 2 minutes. Stir in tomatoes.
Increase heat to high and boil briefly until sauce is thick.
Stir in cream and sugar and cook another 20 seconds.
Season with salt and pepper.
Add to scallops, mixing gently.
Toss with hot pasta and divide equally among serving plates.
Top with avocado.
Scallops can be prepared one day ahead.
Reheat gently before adding pasta.
π· Perfect Pairings
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