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| 3 Esslöffel | butter or margarine |
| 4 | green onions chopped |
| 2 | cloves garlic minced |
| 1/2 x ca. 450 g | Scallops |
| 2 Esslöffel | basil minced, fresh |
| 3 Esslöffel | white wine dry |
| 1/4 Tasse | Heavy cream or milnot |
| 1/2 x ca. 450 g | Angel hair or other thin pasta |
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Melt butter in large skillet and add green onions and garlic. Saute 30 seconds. Add scallops and basil and cook until scallops are heated through, just a minute.
Pour in wine. Cook over medium-low heat until wine is reduces by half, about 3-4 minutes. Stir in cream and heat until warmed through.
Cook pasta in salted, boiling water until al dente, maybe 3 minutes. Divide amoung 2 warmed plates. Spoon equal amounts scallop mixture over top.
From Some Newspaper Article
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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