Pasta With Bay Scallops
|Fresh bay scallops||1 Pound|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped lemon zest||1 Tablespoon|
|Olive oil||4 Tablespoon|
|Shallots||8 , sliced fine|
|White wine||1⁄2 Cup (8 tbs)|
|Canned pureed italian plum tomatoes||1 Cup (16 tbs)|
|Clam juice||12 Ounce|
|Fennel seed||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Marinate the bay scallops in the lemon juice for 30 minutes.
2. Prepare the sauce first. In a skillet, heat the oil and butter and saute the shallots until they begin to turn color. Add the wine, tomatoes, clam juice, fennel, salt, and pepper. Bring to a boil, lower the heat, and allow to simmer for 10 minutes.
3. Drain and saute the scallops in 2 tablespoons butter over high heat for 3 minutes. Add to the sauce for the last minute of cooking.
4. Cook the pasta until al dente, and return it to the pot in which it cooked. Add the remaining butter and toss lightly. Add the sauce with the scallops, the parsley, and the lemon zest and serve immediately.